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Somen Coated Shrimp

Flavors.of.Asia's picture
  Large shrimp 1 Pound (Fresh Or Frozen)
  Salt To Taste
  Cornstarch 1 Tablespoon
  Egg whites 2 , slightly beaten
  Somen noodles 3 Ounce, broken (Thin White Noodles, 1/2 Inch Lengths)
  Frying cooking oil 2 Cup (32 tbs) (For Frying)
  Mirin soy dipping sauce 1 Cup (16 tbs)

Thaw shrimp, if frozen; shell and devein shrimp.
Press shrimp between layers of paper toweling to thoroughly dry.
Lightly sprinkle shrimp with salt.
Toss shrimp with cornstarch in a plastic bag, half at a time.
Dip each shrimp in egg white; roll in noodles, pressing to coat well.
Fry shrimp, a few at a time, in deep hot oil (365°) for 2 to 3 minutes or till noodles turn golden; turn occasionally.
Remove shrimp with slotted spoon or wire strainer; drain on paper toweling.
Keep warm while cooking remaining shrimp

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