Firecracker Shrimp

12 shrimp large (tails on, raw, shells removed and deveined)
2 cloves garlic peeled & crushed
1 Thai bird chilli (or more to your level of heat) – or chilli flakes as desired
1 tsp sesame oil
2 tbsp coriander chopped
1 tbsp lime juice
½ tsp SIDS CRAZY LEMON
1 tsp fish sauce
12 spring roll wrappers
1 egg beaten
Bean vermicelli threads, pre-soaked in water for 30 minutes until softened (optional)
Rice bran oil, for frying (enough to cover your pan at least 3 cm from the bottom)

Prepare the Shrimp:
Remove the shells and devein the shrimp but remember to LEAVE THE TAIL ON. Next, you need to make the shrimp flat and long by cutting along the curved bottom edge of the shrimp about ½ way through the shrimp about 1 cm apart down the shrimp.
Turn the shrimp with the top side up and press down between your fingers to flatten. You will hear the little crackle in the shrimp when you do this. Don’t worry this is normal. Flatten your shrimp.
Marinate the prepared shrimp with garlic, chilli, sesame oil, coriander, lime juice SIDS CRAZY LEMON and fish sauce. Toss and set aside.
Open spring roll wrappers. Please place a slightly damp cloth on the ones you are not using so they do not dry out. Place one spring roll on a flat working surface and brush a little egg wash around the edges.
Place one shrimp on the end of the spring roll on an angle. Be sure to keep the tail of the shrimp exposed. Fold the spring roll over the shrimp once, making sure that you keep the tail of the shrimp out. Next, fold the spring roll lengthwise (vertically) as if you are making a diamond. Then, fold the spring roll lengthwise (vertically) on the other side, making sure to keep the tail out. Brush on a little more egg wash over the spring roll. Roll the shrimp up in the spring roll diamond. It will look like a crescent roll when you are done.
If you like, you can wrap around a few softened rice vermicelli noodles on the two edges.
Place oil in the pan to cover the bottom 2 cm and heat. (If you put the ends of your wooden chopsticks in the oil it should make small bubbles and then you will know that your temperature is ready for frying)
Fry the shrimp for 2-3 minutes on each side until golden brown. If you have a deep fryer, that works nice as well but we just shallow fried on both sides to conserve oil. If you have an air fryer, these delicious shrimp bundles would be fabulous. Your goal is for the spring roll to be golden brown and the shrimp to be tender and no longer opaque, but cooked through and still has that delightful crunch.
(If you’re the chef, it is highly recommended you take off one or two off the plate before you serve your guests otherwise you won’t get one)
Dip and enjoy your Thai Firecracker Shrimp Party Appetizer with delicious Prik Nam Pla condiment sauce.
NOTES:
Feel free to exchange Thai bird chilis with a chilli or choice or red pepper flakes. Hold the chilli, if you would prefer this recipe to be mild.
It is preferable to use spring roll wrappers instead of egg roll wrappers as they are thinner. However, you may use egg roll wrappers as well.
If you obtain "live shrimp" from the wet market, place your shrimp on a little ice before cleaning them it stuns them and makes them go to sleep so cleaning them is easier. You can use either prawns or shrimp for this recipe. Actually, they are different.