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Misty Fried Shrimp (Ebi No Kasumi Age) No. 2654 Yields 8 Servings
3 oz Harusame or Saifon 1/2 tsp Salt
(Japanese Soy Flour 1/4 tsp Sansho (Japanese
Noodles) Fragrant Pepper)
30 LARGE Shrimp, Peeled & 2 Egg Whites
Deveined (Tails - Soy Sauce
Reserved) - Lime Wedges
1/3 Cup Flour
Preheat the oil in the deep fryer.
Hold the noodles over a paper bag.
Use a scissors to cut the noodles into 1/4 " - 1/2" pieces.
Transfer to a large bowl.
Score the underbelly of the shrimp to prevent curling.
Pat the shrimp dry with paper towels.
Combine the flour with the salt and sansho.
Pour the flour mixture into a plastic bag.
Add the shrimp in small batches.
Shake the bag to coat the shrimp lightly with the flour mixture.
Set aside.
Beat the egg whites in a medium bowl until they are foamy.
Dip each shrimp into the egg white.
Pat the cut noodles onto the shrimp, covering the shrimp completely.
Fry the shrimp in small batches (do not crowd).
Fry until opaque (about 2 minutes).
The noodles will remain pale.
Drain on paper towels.
Serve hot or at room temperature with soy sauce and lime wedges.