In a wok, preheat the oil to 375 degrees F.

In a baking dish, toss the shrimp with the Asian spice and lime juice.

In a bowl, sift together the flour, cornstarch and salt. Gradually add the water, whisking until the batter is smooth and thick enough to lightly coat the back of a spoon. Place the shrimp in the batter and toss to coat.

Unroll the katafi, a small amount at a time, and cut into lengths the same size as the shrimp, about 4-inches. Spread the cut katafi on a work surface and cover with a damp towel to keep from drying out. One at a time, lay the shrimp on the cut katafi and roll to completely wrap inside. In batches, add to the oil and fry until golden brown, about 2 minutes. Remove and drain on paper towels.

To serve, place the shrimp in the lettuce cups. Drizzle with the hoisin sauce and sprinkle with the pickled vegetables. Serve immediately.

In a small bowl, blend all the ingredients. Keep in an airtight container until ready to use.

Combine the vinegar, sugar, garlic and pepper in a small saucepan. Bring to a boil and cook for 3 minutes. Remove from the heat. Place the onions and celery in a food processor or blender and process on high speed until smooth. With the machine running, add the vinegar mixture in a steady stream through the feed tube. Add the hoisin sauce and process until smooth.