Noodles with tiger prawns
2 servings
25 minutes
Noodles with tiger prawns is an exquisite dish of Japanese cuisine that harmoniously combines crispy rice noodles and tender seafood meat. The roots of the recipe trace back to Japanese gastronomic traditions, where special attention is paid to texture and flavor balance. The prawns undergo careful processing: some are minced into juicy filling while others remain whole for a striking presentation. Each prawn is wrapped in rice noodles and then fried in hot oil until crispy and golden brown. This delicacy is perfect for a festive dinner, impressing guests with its original execution. Serving with salad and mint adds freshness, while the delicate structure of the seafood and the lightness of the noodles create an unparalleled gastronomic symphony.
1
Boil the rice noodles in boiling water for eight minutes, then cool them down.
- Rice noodles: 12 g
2
Clean fresh tiger shrimp: fully clean four, and leave the tails on six. Remove the guts from all.
- Tiger prawns: 10 pieces
3
Chop the shrimp into fine mince, lightly salt it, add 'Vedan' seasoning, and mix. Deeply cut the other shrimp along the esophagus line and flatten them with the back up to resemble small flounders or rays. Sprinkle them with some potato starch.
- Tiger prawns: 10 pieces
- Salt: to taste
- Seasoning ""Vedan"": 3 g
- Potato starch: 30 g
4
Make small meatballs from shrimp mince and place them on the backs of flattened shrimp. Fold the edges of the shrimp and secure them with starch (leave 5 grams for later) — as a result, the filling will be packed, and the shrimp will be turned inside out.
- Potato starch: 30 g
5
Add the leftover starch to the noodles and mix well - it's better with your hands.
- Potato starch: 30 g
- Rice noodles: 12 g
6
Whisk the egg yolks. Coat the shrimp with the yolks in turn and wrap them in rice noodles, leaving only the shrimp tail visible.
- Egg yolk: 2 pieces
- Rice noodles: 12 g
7
Heat half a liter of sunflower oil (better to use special frying oil) in a wok over high heat. The desired temperature is about 150 degrees. You can drop in some vermicelli to check: it should sizzle around it.
- Refined oil: 0.5 l
8
Dip the shrimp in the noodles in hot oil and cook, turning occasionally, for eight minutes. (On high open flame, it takes only about three minutes.)
9
Transfer the cooked shrimp to a napkin to remove excess oil. Season with salt and pepper on both sides, arrange on plates, and serve with lettuce leaves and mint.
- Salt: to taste
- Ground black pepper: to taste
- Green salad: 2 pieces
- Mint: 2 stems