Puree everything in a food processor, then pass through a very fine sieve or tamis. Place into a piping bag and pipe into a noodle maker (or extrusion machine). Arrange an immersion circulator (a water bath with a heating element that heats and circulates water) in a water bath set to 165 degrees F. Extrude all of the shrimp force into the bath. Using scissors, cut to desired noodle length. Place noodles in ice bath. Drain and separate. Store on parchment paper lightly coated with cooking spray.
Presentation: Reheat noodles in shrimp stock and olive oil. Paint the yogurt onto the plate and top with warm noodles and prawn crackers. Dust plate with nori powder and serve.
Mix everything together and allow flavors to infuse for one hour. *To smoke yogurt: spread it onto a heat proof plate, place it in a stove top smoker, and smoke as usual.
Heat vegetable oil in a deep fryer to 350 degrees F. Deep fry crackers until they puff. Drain from oil and dust with tomato powder and salt.
This dish illustrates well our work with the enzyme transglutaminase, an enzyme that has a wide range of culinary applications, one of which is restructured muscle food products. In the instance of this dish, the enzyme has been mixed with some shrimp meat and allowed to react in the desired shape under refrigerated conditions. Once set the restructured shrimp is then cooked and portioned. The applications become endless. We have been able to stick scallops together end to end, taken tail pieces from fish and combined them, shaped steaks into desired forms, etc. The ability of the enzyme to react with protein has given us tremendous possibilities.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Wylie Dufresne of wd-50