Shrimp takes a crunchy coating
[ HAWAII'S KITCHEN ]
This dish was prepared by Andrew Yagami of the Hilton Hawaiian Village Steak and Seafood Restaurant on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.
1/2 gallon vegetable oil, for deep-frying
1 egg beaten in 1 cup water
1 bag somen noodles
3 tiger shrimp, 8- to 12-count size
» Daikon Ponzu Sauce:
2 tablespoons ponzu sauce
1 teaspoon shredded daikon
3 ounces ogo (seaweed)
Heat oil to 350 degrees. Crush somen noodles in small bowl. Dip shrimp in flour, then egg wash. Coat in somen. Deep-fry until golden brown.
Combine sauce ingredients and serve with shrimp.
Nutritional information unavailable.