ideally 20-30 minutes. I usually leave the shell on the end of the tail
(the last segment of the shell) for the purpose of holding it while eating;
almost like a handle or skewer-like)
Marinade:
1/2 sriracha & 1/2 hoisin sauce with the juice of an orange.
Start with 2 TBSP of the sriracha and hoisin sauce.
This appetizer is called firecracker because it is meant to be spicy,
if you wish to tone down the spiciness - simply add less sriracha sauce.
Wrap in in an egg roll wrapped that is cut in half diagonally
(to make 2 large triangles) Have the tail end stick out of the wrapper
and roll while adding a little egg around the places where you want the
egg roll wrapper to adhere. (The egg is your gluing agent)
Zestfully, private party chef Yoon
