Udon-Wrapped Shrimp is my Childhood Do-Over

Ingredients

• 1 tablespoon katsuo bushi 
• 1 teaspoon seasme oil 
• 2 teaspoon granulated sugar 
• 0.5 cup soya sauce low-sodium
• 0.5 cup rice vinegar 
• 4 servings salt and pepper as needed for seasoning ( )
• 6 ounce chow udon noodles mein style thin (or other noodle such as angel hair pasta)
• 4 servings vegetable oil for frying as needed ( depending on the size of your vessel)

Equipment

• bowl
• pot
• slotted spoon

Directions

1. Add soy sauce, rice vinegar, sugar, sesame oil, and as many slices of the chili pepper as you like to a lidded jar; shake well to combine. Shake again just before serving.Prepare the cucumber salad: Halve the cucumbers lengthwise and cut crosswise into ½-inch half moons.
2. Add the cucumbers and scallions to a bowl, along with ½ cup of the prepared dipping sauce; season with a tiny pinch of salt and pepper and toss to coat. Refrigerate at least 15 minutes.
3. Sprinkle with the bonito flakes just before serving (if using).Prepare the shrimp: Cook the udon according to package instructions.
4. Drain well.While the udon is still warm straighten out a forkful, then roll this udon (about 12 noodles) around each of the shrimp. Set them aside to cool. The starch will “glue” the noodles in place.Meanwhile place about 3-inches of oil into a large deep pot.
5. Heat the oil to 350 degrees F. Working with 2 or 3 udon-wrapped shrimp at a time deep fry them until the shrimps are cooked and the udon browned, about one and a half minutes (maybe two).
6. Roll them in the oil with a long-handled heat-proof slotted spoon to assure they brown evenly.
7. Spread the cucumber salad onto a serving plate, topping it with warm udon-wrapped shrimp.
8. Serve remaining dipping sauce on the side.Like this:Like Loading...