Serves 4 to 6
In a medium bowl, combine Sriracha, sambal, sugar, lime juice, 1/2 cup vegetable oil, garlic, ginger, mirin, fish sauce, and sesame oil and whisk well to combine. Set the marinade aside at room temperature for at least 1 hour and up to 4 hours.
In a 1-gallon resealable plastic bag, combine shrimp and 1 cup marinade. Allow shrimp to marinate for 1 hour. In another resealable plastic bag, combine cabbage, carrots, zucchini, onion and 1 cup marinade; set aside to marinate for 1 hour.
Heat a large saute pan over medium heat. Add 1 tablespoon vegetable oil and half the shrimp and cook until shrimp are just cooked through, 2 to 2 1/2 minutes per side. Transfer cooked shrimp to a large bowl and toss with any remaining marinade. Repeat with remaining oil and shrimp. Stir to combine.
Remove vegetables from bag and transfer to a colander, allowing excess liquid and marinade to drain.
To serve, divide sticky rice evenly among serving dishes. Top rice with marinated vegetables and sauteed shrimp. Garnish with chopped cilantro and mint. Serve immediately.
Cook's Note: Sriracha is also known as rooster sauce because of the white rooster strutting its stuff on the front of the bottle. Sriracha, a town in Chonburi Province, Thailand, is known for their own version of the chili sauce which is slightly different from the version we know here in the United States. Sriracha is made by David Tran of Huy Fong foods. He is a Vietnamese immigrant who resettled in California and began growing chiles to make hot sauce for his pho, a Vietnamese noodle soup. He began bottling his product and selling it to the Asian community and it has since taken off, not only in the Asian community but in mainstream America. It is used in burger joints, five-star restaurants, and noodle shops across the U.S.