Take the shells and digestive tracts from the shrimp, leaving the tails on. Put 2 small cuts into the inner side of the shrimp and straighten them out. Wrap each shrimp with a shiso leaf.
Moisten the edge of a gyoza skin, and wrap each shrimp with the tail sticking out. Press tightly to seal the edge and the tail side.
Deep fry the rolls in oil until golden brown, and they're done. Eat dipped in sweet chili sauce.
Story Behind this Recipe
I was thinking of lots of shrimp recipes and came up with this. This one's pretty delicious!
These are delicious wrapped in basil leaves instead of shiso. Kids like to dip these in ketchup. If you don't have any sweet chili sauce, try a mixture of ketchup and Tabasco. If you are using wonton skins instead of gyoza skins, seal them with a mixture of katakuriko dissolved in water.