Direction

1. Combine shrimp, garlic, oyster sauce, smoked paprika, hot sauce, pepper, and salt in a bowl and stir thoroughly to coat shrimp completely. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, or up to overnight.
2. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone liner or parchment paper.
3. Place entire log of crescent dough, without unrolling, on a lightly-floured work surface, and cut in half. Roll each half into a 5x9-inch rectangle, then cut each rectangle into 6 equal 5-inch-long strips for a total of 12.
4. Center the large part of a shrimp on a dough strip, along with a generous amount of marinade, or less if you prefer a lighter garlic flavor. Fold one end of strip over the shrimp, and then cover with the other end, and finish with the seam on the bottom.
5. Place wrapped shrimp on the prepared baking sheet; repeat with the remaining 11 shrimp and dough strips. Space shrimp a couple inches apart.
6. Whisk egg and water together in a small bowl; brush each wrap with egg wash. Sprinkle with sesame seeds.
7. Bake in the preheated oven until tops are very well browned, and deep golden on the bottom, about 20 minutes.
8. For sauce, stir mayonnaise, mustard, mirin, and hot sauce together in a small bowl. Serve shrimp hot, warm, or at room temperature with sauce on the side