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What You Need:
(To Serve: 6)
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18 medium-sized raw shrimp (16 to 20 per pound), shelled and deveined
Salt
18 canned ginnan (gingko nuts), or 2 to 3 scallions (white and green parts), cut into 18 pieces, each about 1 inch long
3 ounces somen (thin white noodles), broken into ½-inch bits, or substitute Italian vermicelli
2 to 3 tablespoons flour
1 egg white, lightly beaten
Vegetable oil
DIPPING SAUCE
1½ cups ten tsuyu
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Translate this recipe:
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| How To Cook: |
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1. With a small, sharp knife, make 3 small incisions ¼ inch apart across the inside curve of the deveined shrimp to prevent them from curling when fried. Sprinkle liberally with salt and set aside.
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2. Thread 3 ginkgo nuts or 3 pieces of scallion on each of 6 small bamboo (4-inch) skewers.
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3. Have the shrimp, noodles, flour, egg white, vegetable oil and ginkgo nuts or scallion pieces within easy reach.
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4. One at a time, dip the shrimp in flour, shake them vigorously to dislodge the excess, then dip into the beaten egg white. Press each side of the shrimp into the noodles to make them adhere firmly.
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5. When all the shrimp are coated in this fashion, drop them into the pan of hot fat 6 or 8 at a time and, turning them over occasionally, fry for 1 to 2 minutes, until the noodles turn a pale gold.
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6. Remove the shrimp with a slotted spoon and drain them on paper towels. Fry the remaining shrimp in a similar fashion.
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7. Drop the skewers of nuts or scallions into the hot oil and fry for 1 minute, then remove them with a slotted spoon and drain on paper towels.
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8. Place 3 shrimp and 1 skewer of nuts or scallions on each of 6 small serving plates.
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9. Serve as part of a Japanese meal or as a first course, accompanied in either case by a dish of dipping sauce.
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