Crispy Firecracker Shrimp by Chercreations

Ingredients

• 50 large shrimp (16-20 count), peeled with tails left on
• 25 spring roll wrappers, cut in half
• 2 tbsp oyster sauce
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 4 cup vegetable oil (for frying)

Instructions

1. Peel the shrimp while leaving the tails intact, then make three shallow 1/4-inch slits along the underside of each shrimp to straighten them.
2. Season the shrimp in a bowl with oyster sauce, garlic powder, and black pepper; mix gently and set aside.
3. Cut the spring roll wrappers in half and separate them individually.
4. Place a shrimp in the center of a wrapper half with the tail pointing out, fold in the top and bottom corners, and roll tightly to seal.
5. Heat the oil in a deep fryer or heavy pot to 375°F (190°C).
6. Fry the shrimp in batches for approximately 5 minutes until they reach a deep golden brown color.
7. Remove the shrimp with a slotted spoon and drain in a colander before serving hot with your choice of dipping sauce.