Shrimp Noodles, Smoked Yogurt, Nori Powder
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.
Cook's Notes: 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 professional chefs and may require tools and ingredients not normally available to the home cook. The Food Network Kitchens has not tested this recipe.Smoked Yogurt Paprika:
1 cup yogurt smoked for 3 minutes*
3/4 teaspoon sweet paprika
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.
Yield: 1 cupPrawn Crackers:
Vegetable oil for deep frying
5 pieces prawn crackers, crushed
Recipe courtesy Wylie Dufresne of wd-50
Recipe courtesy of Rachael Ray