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Emperor Shrimp Noodles




Source of Recipe


Leslie Glass


List of Ingredients




*

3/4 pound shrimp
*

2 scallions with white part minced fine
*
1 thumbnail fresh ginger, grated so that the juice is released. Discard the stringy part.
*
1 egg white beaten with a fork
*
2 TBLS milk
the
*
3 TBLS cornstarch
*
1 TBLS saki or vodka
*
1 tsp. sea salt


Recipe



Remove shells and clean shrimp. Cut the shrimp in thirds and add the rest of the ingredients. Process in a food processor until the shrimp mixture is a smooth paste. Spoon the mixture into a plastic zip sandwich bag and refrigerate for an hour or so.

In a large saucepan, bring water to a boil. Remove shrimp paste from refrigerator. Use the bag like a pastry bag by cutting off one tip to make a hole about 1/4 inch in diameter at the bottom. Carefully squeeze the paste in large circles into the boiling water. The noodles should be like a thick spaghetti. You may need to practice with the size of the hole and squeezing the bag. The mixture tries to escape out the top of the bag. The miracle occurs when the shrimp paste hits the water. It actually becomes a noodle. Boil only for a minute or two, then drain the noodles and rinse with cold water.