In a large bowl, combine the rainbow slaw, sliced yellow bell pepper, sliced orange bell pepper, chopped cilantro, Chili Lime Hot Sauce, and sliced scallions.

In a separate bowl, whisk together the lime juice, rice wine vinegar, superfine sugar, and a pinch of salt until the sugar dissolves, bring it to a boil. 

Pour the dressing over the slaw mixture and toss well to combine. Adjust salt and sugar to taste. Refrigerate until serving.

In a bowl, combine the Thai fish sauce, lime juice, superfine sugar, and chili lime hot sauce, water, and sour cream. Adjust seasoning to your preference. Set aside.

Prepare the Tater Tot Mix according to the package instructions, using the appropriate amount of water. Let it sit for a few minutes to hydrate.

In a large mixing bowl, combine the hydrated tater tot mix, cooked crawfish (or shrimp), jumbo lump crab meat, and drained shoepeg corn, add scallion. Add cornmeal to the mixture. Season with salt and pepper to taste.

Use an ice cream scooper to shape into a fritter.

Deep Fry the fritters at 375 for 3-4 minutes until they are golden brown on both sides, about 3-4 minutes. Drain on paper towels. Season with the Vietnamese seasoning.

Spread the Nuoc Cham Sauce out on a long plate, arrange three fritters in the center, add pickled slaw, and garnish with parsley and lime.