In a large mixing bowl, combine shredded cabbage, grated carrot, sugar, rice wine vinegar, fish sauce, lime juice, and chopped cilantro. Toss gently until well mixed and set aside for 10 minutes.

In a separate bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, ground ginger, and chopped scallions. Gradually add ice-cold water, stirring until the batter is smooth.

Heat 1 inch of neutral oil in a frying pan over medium heat. Dip shrimp into tempura batter, ensuring full coating, then fry for 2 minutes on each side until golden brown. Drain on paper towels.

Lightly toast the hamburger buns until golden brown. Spread sriracha mayo on the bottom half, add crispy shrimp, and top with a hearty scoop of the prepared Asian slaw.

Complete with the top bun and cut in half to serve immediately. Enjoy with sides like crispy fries or a refreshing salad.