In a medium-sized pot, add water, vinegar, sugar, and salt. Cook the mixture until the sugar and salt have dissolved and remove from the heat and allow to cool.
Peel the carrots and radish and cut the vegetables into a workable size of 3 inches. Next, carefully slice the carrot and radish into thin planks. Next, cut those planks into thin strips.
Cut the Fresno or Thai chilies into rounds. Removed the seeds if you wish to reduce the heat (optional). Similarly, Cut the English cucumber into thin rounds.
Sweet Thai Chili Mayonnaise
Measure out the mayonnaise. Add the sweet Thai Chili sauce and mix thoroughly to combine. Reserve
Grilled Cheese Curds
Heat a flat grill or non-stick pan over medium heat.
Using a food processor, grind the cheese curds into a medium meal consistency.
Add a tablespoon of oil and a small amount of the ground cheese curds and cook until a golden brown edge forms on the cheese. Using a metal or non-stick spatula, flip the cheese over to cook the opposite side briefly.
Assembly
Fry the scallion cake and season with ground Chinese 5 spice or Szechwan and a pinch of salt.
Add 2-3 tsp of the Thai mayonnaise and spread over the scallion cake. Take a small handful of the pickled vegetables and place them in the center of the seasoned scallion cake.
Using a set of tongs, add some of the braised beef shanks along with some of its sauce. Top with chopped cilantro, parsley, and 3 dashes of Maggi seasoning. Reserve.
Follow the instructions for melting the cheese curds and then place immediately on top and serve.