Sweet Sausage Noodle Bundles
By Chef Jody Denton, Azie,
San Francisco, CA
about 24 - 3/4oz. Bundles
3/4 lb. Raw Shrimp (peeled and de-veined)
1/4 lb. Sweet Chinese Sausage (Lap Chong, coarsely chopped)
1/2 tsp. Sesame Oil
1 Egg (lightly beaten)
1 tbls. Cornstarch
2 tspn. Ginger (grated)
1 tbls. Scallion (chopped)
1 tbls. Cilantro (chopped)
2 tbls. Water Chestnuts (chopped)
1 tspn. Salt
1/4 tspn. White Pepper (ground)
1 lb. fresh Thin Wheat Noodles (for wrapping)
the shrimp, sesame oil, egg, ginger, cornstarch, salt
and pepper in the food processor and pulse until everything
is evenly incorporated and no large pieces remain. it
is not necessary to make the mixture completely smooth.
Transfer to a mixing bowl and mix in the chopped sausage,
scallion, cilantro and water chestnuts.
Lay 10 or 12 noodle strands out on the
table top dusted with cornstarch. spoon about one tbsp.
of the shrimp mixture onto one end of the noodle strands.
roll the noodles around the shrimp ball until the ball
is completely covered with noodle. repeat this procedure
until the mixture is used up. do not stack the ball on
top of each other. Refrigerate until ready to cook and
Heat frying oil to 325 degrees. drop the bundles into
the hot oil one by one. when they are golden brown, remove
them and place them onto paper towels to absorb the excess
Serve immediately with sweet chili dipping