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.
Yield: 4 servings