Firecracker Shrimp - cooking recipe

Ingredients

12 large shrimp, cleaned
6 egg roll wraps, halved on the diagonal
oil (for frying)
1 tablespoon flour, mixed with a little water (for sealing the wrappers)
marinade
3 tablespoons sriracha sauce
1 tablespoon soy sauce
1/2 tablespoon rice vinegar
1 teaspoon sesame oil
3 garlic cloves, minced
1 lime, juiced & the zest
1 tablespoon sugar
salt & pepper

Preparation

Combine all marinade ingredients in a shallow bowl or zip lock bag.
Add the shrimp tossing to coat.
place in fridge for 15-30 minutes.
Lay out your wrappers.
Place one shrimp on each wrapper, fold 1 corner over the shrimp & roll,wrapping tightly, moisten remaining point with flour/water mixture & seal it over the roll.
Repeat with remaining shrimp wraps.
Heat about 1 inch of oil in a cast iron frying pan over medium high heat.
Fry a few rolls at a time turning once till golden brown, this only takes a couple of minutes as shrimp cook quickly.
Serve hot with sweet & sour sauce.
Can be made with smaller shrimp & wonton wrappers.