1. Cut the popiah sheet into thin strips and set aside.
2. Clean the shrimp and remove the tails, reserving 8 tails for garnish. In a food processor, combine 270g of shrimp, Shaoxing wine, salt, white pepper, and corn starch. Blend for about 10 seconds. Be careful not to over-blend, as you want to preserve the shrimp’s texture.
3. Wet your hands with water and wrap each reserved shrimp tail with the blended shrimp paste.
4. Lightly coat a baking tray with OKI Premium Sunflower Oil. Place some popiah sheet strips on the tray, then arrange the shrimp balls on top. Cover each shrimp ball with more popiah sheet strips and brush lightly with egg wash.
5. Lightly spray the shrimp balls with OKI Premium Sunflower Oil. Air fry at 200°C for 15–20 minutes, until golden and crispy. Serve with your favourite sauce.