Crispy Wonton-Wrapped Shrimp

Instructions:

1. Marinate the shrimp:
   In a bowl, combine shrimp with salt, pepper, garlic powder, paprika, soy sauce, and sesame oil. Toss well and marinate for 10 minutes.
2. Wrap the shrimp:
   Lay one wonton wrapper flat. Place a marinated shrimp diagonally across the center. Brush the edges with beaten egg. Fold one corner over the shrimp and roll tightly like an egg roll, sealing all sides. Repeat with remaining shrimp.
3. Heat the oil:
   In a deep skillet or saucepan, heat 2 inches of oil to 350°F (175°C).
4. Fry in batches:
   Fry 3–4 shrimp at a time for 2–3 minutes per side, until golden and crispy. Do not overcrowd the pan.
5. Drain and serve:
   Transfer shrimp to a paper towel-lined plate or wire rack. Serve immediately with your choice of dipping sauces.

Variations:

• Add a sliver of green onion or a small strip of bell pepper inside each wrapper for extra flavor and color.
• Use gyoza wrappers for a thinner, crispier result.
• Add a pinch of chili flakes or ginger to the marinade for a spicier kick.

Tips:

• Keep the wrappers covered with a damp towel while working to prevent them from drying out.
• Use a thermometer to maintain the oil temperature for even frying.
• To freeze, place uncooked wrapped shrimp in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag for up to 2 months.

These crispy shrimp bites are crunchy, flavorful, and irresistible—perfectly bite-sized and ready to dip.