For the Asian slaw, combine Bok Choy, Chinese cabbage, radishes.
Prepare dressing with ½ cup / 125 Ml of Thai Kitchen Sweet Chili Sauce, rice vinegar, sesame oil and lime juice. Add to the slaw, and marinade for 10 minutes.
For the Aioli combine mayonnaise with ¼ cup / 60 ml Thai Kitchen Sweet Chili Sauce.
For the shrimp, heat vegetable oil, saute shrimp until cooked, add ½ cup / 125 Ml Thai Kitchen Sweet Chili Sauce. Reserve. Steam Asian bun for 10 minute. Cut half.
Place 2 shrimp in the bottom the bun, add Asian slaw on top and drizzle sandwich with aioli.