Wash, devein and chop shrimp into bite size chunks.
Place frozen corn and peas in a strainer and run under warm water to thaw, let drain. Slice the green onion on the bias into thin pieces.
Place shrimp, corn, peas and green onions in a bowl. With your hand gently toss with the flour, baking powder and salt to evenly coat. In a small bowl mix the slightly beaten egg and coconut milk. Pour over dry mixture and mix to incorporate completely. Let rest while you prepare salad, or at least 10 minutes.
In a bowl add the first eight ingredients and whisk to make dressing. Taste if added seasoning is needed and adjust if needed with salt.
Chop the cilantro and mint leaves, add to dressing bowl.
Using a mandolin shred the carrots and cucumbers on a slight angle. Slice the green onion on the bias into thin pieces. Cut the celery into 2 inch length pieces and then cut each piece lengthwise into 4-5 pieces. Add the vegetables to the dressing bowl and toss to incorporate completely. Garnish with sesame seeds and chill while shrimp waffles cook.
Using a ice cream scoop, add about two rounded scoops of batter to waffle iron. Cook shrimp batter as you would a normal waffle as directed on machine.
When waffle is cooked, remove and plate topped with some butter. Place Thai Shrimp Salad on side and serve.