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Ingredients
- 4 c. oil for deep frying
- 10 med shelled shrimp with tails on deveined
- 1 Tbsp. sake
- Â Â Salt to taste
- 1/4 c. cornstarch sifted
- 2 x egg yolks lightly beaten
- 1/2 tsp water
- 2 ounce white somen noodles see * Note
- 10 x dry seaweed strips - (3 1/2" by 1/2")
Directions
- * 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 which they can be straightened. Cut the tips of the tails off and throw away; 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 pcs. Dip each shrimp into the yolk mix, then roll in the somen pcs, covering completely. Wrap a strip of seaweed around the middle of each shrimp. Secure the ends with a little of the yolk mix.
- When the oil has reached 350 degrees, add in the shrimp and fry till brown, 1 to 2 min. Drain on paper towels. Serve immediately or possibly at room temperature.
- This recipe yields 10 shrimp.
- Yield: 10 shrimp
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