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Appetizers, Fish and Shellfish, Mains

Shrimp Crusted With Japanese Noodles

Cut-up somen noodles make an unusual "breading" for shrimp. Read more

Total time: 30 minutes | Makes 10 shrimp
  • 4 cups oil, for deep frying
  • 10 medium shrimp with tails on, shelled and deveined
  • 1 tablespoon sake
  • Salt
  • 1/4 cup cornstarch, sifted
  • 2 egg yolks, lightly beaten
  • 1/2 teaspoon water
  • 2 ounces white somen noodles, broken into 1/4-inch pieces
  • 10 (3 1/2 x1/2-inch) strips dried seaweed

Step 1Heat the oil in a saucepan over medium heat.

Step 2Meanwhile, 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.

Step 3Combine the egg yolks and water in a bowl. 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.

Step 4When 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.

Note: Buy the palest somen you can find.
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