Firecracker Shrimp

• 20 None extra large shrimp, peeled and deveined, with tails intact
• 1 clove garlic, crushed
• 1/4 tsp Szechuan peppercorns, crushed
• 10 None spring roll wrappers, halved
• 2 None carrots, cut into 6-inch long strips
• 4 None spring onions, cut into 6-inch long strips
• 1 None egg, lightly beaten
• None None Vegetable oil, for deep-frying
• None None FOR THE DIPPING SAUCE
• 1/4 cup hot chili sauce
• 2 tbsp dark soy sauce
• 1 tbsp black vinegar

1. Toss shrimp, garlic and peppercorns in a large bowl. Season to taste. Refrigerate for 30 mins to marinate.
2. Place wrappers on a work surface. Arrange a carrot strip and green onion strip along short end, overhanging one edge. Top with a shrimp, allowing tail to overhang opposite edge.
3. Brush edges with egg and roll up firmly. Place seam-side down on a tray and keep covered.
4. Heat oil in a large wok or saucepan on medium heat to 325u0b0F or a bamboo chopstick bubbles when submerged in oil. Cook in 4 batches, 3-4 mins each, until golden. Drain on paper towels. For the dipping sauce, mix all ingredients in a small bowl. Serve firecracker shrimp with dipping sauce.

shrimp, clove garlic, szechuan, spring roll wrappers, carrots, spring onions, egg, vegetable oil, dipping sauce, hot chili sauce, soy sauce, black vinegar

Taken from recipes-plus.com/api/v2.0/recipes/23224 (may not work)