Straw Noodle Prawns (Shrimp) in a Sweet Ginger Dip (Age-mono) Recipe



Straw Noodle Prawns (Shrimp) in a Sweet Ginger Dip (Age-mono) Recipes

Ingredients :

85g Somen noodles, or vermicelli

2 sheets nori

12 large fresh prawn (shrimp) tails, peeled and de-veined

vegetable oil, for deep frying

Dipping Sauce

6 tbsp soy sauce

2 tbsp sugar

1 piece fresh ginger, 2cm or 3/4in long, grated

Method :

Cover the Somen noodles, if using, with boiling water and soak for 1-2 minutes. Drain and dry thoroughly with kitchen paper. Cut the noodles into 7.5cm or 3in lengths. If using vermicelli, cover with boiling water for 1-2 minutes to soften. Cut the nori into 12mm strips. To make the dipping sauce, bring the soy sauce to the boil with the sugar and ginger. Simmer for 2-3 minutes, strain and cool. Line up the noodles or vermicelli on a wooden board. Straighten each prawn (shrimp) by pushing a bamboo skewer through its length. Roll the prawns (shrimp) in the noodles so that they adhere in neat strands. Moisten one end of the nori and secure the noodles at the fat end of the prawn (shrimp). Set aside. Heat the vegetable oil in a deep frying pan, or wok fitted with a wire draining rack, to 350F. Fry the prawns (shrimp) in the oil, 2 at a time, until the noodles or vermicelli are crisp and golden. To finish, cut through the band of nori with a sharp knife exposing a clean section of prawn (shrimp). Drain on kitchen paper and serve with the dipping sauce in a small dish.

Prawns (shrimp) are a popular feature in Japanese cooking. Rarely are they more delicious than when wrapped in crispy noodles and seaweed.

Serves 4 - 6


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