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
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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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