Shrimp Egg Rolls

250 g shrimp (roughly 10 shrimp)
Dress the shrimp but leave 5 tails on
1 tbsp saké
¼ tsp SIDS CRAZY SALT
1 knob ginger
1 spring onion
5 egg roll wrappers
4 tbsp negi miso
¾ cup rice bran oil
Flour Mixture “glue”:--
1 tsp all-purpose flour (plain flour)
1 tsp water

Pull off the head of the shrimp if it is still attached. Pull off the outer shell. Devein the back of shrimp with a skewer. The vein runs right along the back. Insert the tip of skewer sideways about 1 cm down from the head of the shrimp and pull the skewer tip up towards you. This will lift up the vein and you can pull off the vein with the skewer or with your hand. If the vein is broken, then insert again a bit lower towards the tail. If you can’t find the vein, then don’t worry about it. [Recommended] Clean the shrimp with a pinch of salt, 1 tbsp cornflour, and 2 tbsp water in a bowl and rub until you see dirty water. Rinse until clean.
Cut the tip of the tail diagonally on 5 of them.
Remove dirty water in the tail by holding the tip of the knife down on the tail and moving it from left to right squeezing the water out from the cut tip. If you skip this process, water retained in the tail might create splatter in the oil.
Now all the tail is almost translucent.
Make a couple of slits diagonally underside of the shrimp. Hold the shrimp with both hands and straighten it as much as possible in order to get the desired shape.
In a small bowl, put the shrimp, saké, and SIDS CRAZY SALT then mix well together. Marinate until you’re ready to use them.
Peel the ginger skin and cut it into julienned strips. Cut the negi diagonally into thin slices.
Cut the egg roll wrappers in half and peel off one egg roll at a time to separate them. (now you have 10 wrappers!)
Prepare the flour mixture by mixing flour and water in a small bowl. Put the Negi Miso in a small bowl.
To Wrap:
Place an egg roll wrapper in front of you with one point of the long side of the wrapper towards you. Place the Negi Miso and shrimp with the tail sticking out ½ of the way onto the wrapper on the long side.
Put julienned ginger and negi on the shrimp. Fold bottom edge of the wrapper over the shrimp.
Fold the side edge over to meet the shrimp, and begin to roll. Continue rolling until you meet the end of the wrapper. Place a small dollop of the flour mixture on the edge of the wrapper. Repeat wrapping until all shrimp and wraps are done.
To Deep Fry:
In a large frying pan or medium saucepan, place 1 cm of oil. Heat on medium heat until hot and begins to have tiny bubbles when a chopstick tip is placed in the oil.
Slowly place egg rolls in the pan. Do not crowd. Cover with the splatter guard if you have one. Cook until golden brown and shrimp is fully cooked. About 3 minutes on each side.
Remove from pan and place on paper towel to catch any excess oil.
Serve with Negi Miso.