Noodles with Tiger Shrimp
Main Dishes | Japanese cuisine
⏳ Time
25 minutes
🥕 Ingredients
10
🍽️ Servings
2
Description
Noodles with tiger shrimp
Ingredients
- Rice Noodles - 0.4 oz
- Tiger shrimp in brine - 10 pieces
- Whole egg - 2 pieces
- Unrefined Sunflower Oil - ½ l
- Corn Salad - 2 pieces
- Mint - 2 stalks
- Potato protein - 1.1 oz
- "Vedan Seasoning" - 0.1 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cook the rice noodles in boiling water for eight minutes, then cool them down.
Step 2
Clean the fresh tiger shrimp: completely peel four of them, while leaving the tails on six. Remove the intestines from all.
Step 3
Chop the peeled shrimp into a fine mince, lightly salt it, add the 'Vedan' seasoning, and mix well. Deeply cut the remaining shrimp along the line of the esophagus and flatten them shell-side up, so they resemble small flounders or rays. Sprinkle them with some potato starch.
Step 4
Shape small meatballs from the shrimp paste and place them on the backs of the flattened shrimp. Fold the edges of the shrimp over the filling and seal them using some starch (set aside 5 grams for later use) — this way, the filling will be enclosed, and the shrimp will be turned inside out.
Step 5
Add the remaining starch to the noodles and mix well - it's best to use your hands.
Step 6
Beat the egg yolks. Dip the stuffed shrimp into the yolks one by one, then wrap them in rice noodles, making sure that only the shrimp tails are sticking out.
Step 7
Heat half a liter of sunflower oil in a wok over high heat (it's best to use oil specifically designed for frying). The desired temperature is about 302°F. You can drop in a piece of vermicelli to check: it should sizzle around it.
Step 8
Submerge the shrimp in the noodles into the hot oil and cook, turning occasionally, for eight minutes. (On a high open flame, this takes about three minutes.)
Step 9
Transfer the cooked shrimp to a paper towel to remove excess oil. Season with salt and pepper on both sides, arrange on plates, and serve with lettuce leaves and mint.
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