Somen Coated Shrimp
|Large shrimp||1 Pound (Fresh Or Frozen)|
|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