CRISPY SHRIMP:
1. 1 lb large shrimp, peeled & deveined
2. ½ cup panko breadcrumbs
3. ¼ cup cornstarch
4. 1 egg, beaten
5. ½ tsp garlic powder
6. Salt & pepper to taste
7. Oil for frying (or air fryer)
8. ⅓ cup Global Wok Sesame Buffalo Sauce (plus more for drizzling)

SESAME-LIME SLAW:
1. 2 cups shredded purple cabbage
2. 1 cup shredded carrots
3. 2 tbsp rice vinegar
4. 1 tbsp sesame oil
5. 1 tsp honey
6. Juice of 1 lime
7. 1 tbsp toasted sesame seeds

QUICK PICKLED CUCUMBERS:
1. 1 Persian cucumber, thinly sliced into ribbons
2. 2 tbsp rice vinegar
3. 1 tsp sugar
4. Pinch of salt

TO SERVE:
1. 8 small corn tortillas, warmed
2. Fresh cilantro
3. Sliced jalapeño
4. Lime wedges

PREP:
1. Pickle the cucumbers — Combine cucumber ribbons with rice vinegar, sugar, and salt. Set aside for at least 10 minutes.
2. Make the slaw — Toss cabbage and carrots with rice vinegar, sesame oil, honey, lime juice, and sesame seeds. Refrigerate until ready to serve.
3. Bread the shrimp — Dredge shrimp in cornstarch, dip in egg, then coat in panko seasoned with garlic powder, salt, and pepper.

COOKING:
4. Cook the shrimp — Fry in 350°F oil for 2–3 minutes until golden, or air fry at 400°F for 8–10 minutes, flipping halfway.
5. Sauce it — Toss hot shrimp in Global Wok Sesame Buffalo Sauce immediately after cooking.

ASSEMBLE & SERVE:
6. Assemble — Layer slaw on a warm tortilla, top with 2–3 sauced shrimp, pickled cucumbers, cilantro, and jalapeño. Drizzle with extra sauce.
7. Serve with lime wedges and extra Sesame Buffalo on the side.