This jewel of a recipe makes for a very elegant presentation. There are rolled noodles topped with slices of a shrimp cake, and served in a bowl of spicy shrimp broth soup. It sets the stage for an exquisite dining experience.
Shrimp Cake Noodle Soup
TIME: 30 min
SERVING: 2 People
- 8 large Jumbo Sprimps for Soup
- 1 tbsp Cooking Oil
- 1 tbsp White Wine
- 1 small Fresh Ginger Root
- 1 stalk Green Onion
- ½ stalk Lemongrass
- 2 medium Red Serrano Pepper
- 3 cups Chicken Broth
- 2 pieces Bay Leaf
- ½ tsp Salt
- ½ tsp Black Pepper
- 1 bunch Spagetti for Spaghetti
- 1 pinch Salt
- 3 tbsp Flour for Shrimp Patties
- 3 tbsp Corn Starch
- 1 medium Egg
- 1/4 cup Water
- 0.5 tsp Salt 【Batter】
- 0.25 tsp Black Pepper 【Batter】
- 1/4 cup Corn Oil
Cut heads off and deshell shrimps, and place in a bowl. Devein the shrimps, and place them in their own bowl.
In a medium saucepan, heat oil, and add shrimp heads and shells to the pan. Sauté until red shrimp kills turn red-orange, then add white wine and flambé.
Using the flat side of the knife blade, slightly smash the ginger to make it soft. Cut the green onion into 3 pieces, and do the same for the lemongrass; add to the pan.
Cut the stems off of the red chili pepper, then cut the chili in half, remove the seeds. Add the chili to the pan, and cook while stirring. Add the chicken stock and bay leaf. Cover pan, let boil on medium-low heat for 20 minutes.
In a large stockpot, bring water to a boil the spaghetti, add a pinch of salt. Boil on medium heat for 8-10 minutes. Remove the spaghetti from boiling water when done, and set aside to cool down.
Go back to the saucepan simmering the shrimp heads mixture, add salt, pepper, lemon juice, soy sauce, and cilantro.
Prepare shrimp batter. In a bowl, combine corn starch, flour, egg, water, salt and pepper. Mix well with a fork until batter is creamy, then add shrimp meat to the bowl. Coat the shrimp with the batter.
In a small skillet, add 1/2 cup of oil to a skillet and heat. Pour batter with 4 shrimps in a skillet and fry for 2 minutes on each side, until it turns golden-brown and crisp outside. Repeat with additional shrimps and batter. When done remove from pan, set aside.
Take tongs, close them and wined spaghetti around them, making about 5 turns. Place in a large individual soup bowl, then place parsley on top the noodles. Cut the shrimp cake into three slices, then place on top of the spaghetti. Garnish with microgreens, red sorrel and edible flower pedal (optional). Repeat for the next serving.
In a large bowl, pour soup stock through a strainer to have just liquid. Then gently pour a couple inches of the soup (stop before getting to top of rolled noodles) in the serving bowls to complete the dish. Enjoy!