Shrimp Crusted With Japanese Noodles

Recipe Ingredients

4 cups	948ml	Oil for deep frying
10 cups	2370ml	Shelled shrimp with tails on - deveined (medium)
1 tablespoon	15ml	Sake
		Salt - to taste
1/4 cup	15g / 0.5oz	Cornstarch - sifted
2		Egg yolks - lightly beaten
1/2 teaspoon	2.5ml	Water
2 oz	56g	White somen noodles - see * Note
10		Dried seaweed strips - (3 1/2" by 1/2")

Recipe Instructions

* Note: Cut-up somen noodles make an unusual "breading" for shrimp. Buy the palest somen you can find.

Heat the oil in a saucepan over medium heat.

Meanwhile, cut small slits along the inside of each shrimp so that they can be straightened. Cut the tips of the tails off and discard; squeeze any water from the shrimp using a paper towel. Dip each shrimp into sake. Sprinkle both sides with salt, then coat with the cornstarch, shaking off the excess.

Combine the egg yolks and water in a bowl. In another bowl, break the somen noodles into 1/4-inch pieces. Dip each shrimp into the yolk mixture, then roll in the somen pieces, covering completely. Wrap a strip of seaweed around the middle of each shrimp. Secure the ends with a little of the yolk mixture.

When the oil has reached 350 degrees, add the shrimp and fry until brown, 1 to 2 minutes. Drain on paper towels. Serve immediately or at room temperature.

This recipe yields 10 shrimp.

Each shrimp: 152 calories; 177 mg sodium; 154 mg cholesterol; 7 grams fat; 1 gram saturated fat; 8 grams carbohydrates; 13 grams protein; 0.27 gram fiber.

Source:
The Los Angeles Times, 01-02-2002

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