Crispy Shrimp and
Sweet Sausage Noodle Bundles

By Chef Jody Denton, Azie, San Francisco, CA

Makes 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)

1. Place 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.

2. Transfer to a mixing bowl and mix in the chopped sausage, scallion, cilantro and water chestnuts.

3. 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 serve.

4. 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 oil.

5. Serve immediately with sweet chili dipping sauce.


Other Great Chef Recipes:
Beef Carpaccio with Sprout Salad, Peanuts and Lime

Crispy Shrimp and Sweet Sausage Noodle Bundles

Fava Beans and Morels with Sea Urchin Butter

Grilled Baby Back Ribs with Green Onion, Chilies and Lime

Jasmine Tea Cure Salmon

Parfait of Spicy Hamachi Tartare with Wasabi Mousse

Sake Mignonette'

Sesame-Dijon Vinaigrette

Szechwan Pepper-Salt

Tuna Sashimi Roll with Truffle Ponzu







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