Coconut Crusted Voodoo Shrimp

8 c canola oil, for frying
1 egg roll wrapper, cut into 1 1/2” strips
3 ounces lump crabmeat
3 ounces Japanese seaweed salad
3 large shrimp, peeled and deveined
1 egg, beaten
3 oz flour
3 oz Japanese (panko) bread crumbs
3 oz shredded coconut
1 T black sesame seeds
3 wooden skewers
Sweet and sour sauce, for dipping
Mango or pineapple chutney, for dipping

In a large Dutch oven or heavy bottomed pot, heat the oil to 325 degrees F. Lay the egg roll wrapper strips on a cutting board. Top with 1-ounce each of crabmeat and seaweed salad. Place each shrimp on a wooden skewer and lay on the filled wrapper. Wrap the shrimp tightly in the egg roll skin, sealing the end with egg wash. Dredge each wrapped shrimp in flour, then in the egg wash again and finally in the mixture of shredded coconut, sesame seeds and bread crumbs. Deep-fry each skewer until they are golden brown and the shrimp are cooked through, 3 to 5 minutes. Serve with sweet and sour sauce and mango chutney for dipping. Makes 3 skewers.