- Level: Intermediate
- Total: 35 min
- Active: 30 min
- Yield: 6 to 8 servings
Ingredients
Shrimp:
1 pound jumbo shrimp with tails on, deveined
2 tablespoons hot sauce, such as sriracha
1/2 teaspoon onion powder
Nonstick cooking spray, for the pan
4 to 6 ounces thin fresh egg noodles
Vegetable oil, for frying
Sweet Soy Dipping Sauce:
1/2 cup low-sodium soy sauce
1/3 cup honey
1/4 cup thinly sliced scallions
Spicy Chili Aioli:
1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 tablespoon hot sauce, such as sriracha
1 tablespoon rice wine vinegar
Directions
Special equipment:
a deep-frying thermometer- For the shrimp: Pat the shrimp dry thoroughly with a paper towel and place in a large bowl. Toss the shrimp with the hot sauce and onion powder.
- Coat a large saute pan with cooking spray and place over medium heat. Add the shrimp to the pan and cook, being careful not to brown or overcook, until opaque, 1 to 2 minutes on each side. Set aside the shrimp and let cool.
- Starting at the top of each shrimp, wrap 6 to 8 strands of noodles around the shrimp until reaching the tail (do not wrap the noodles too tightly). Tuck in any loose ends.
- Add enough oil to fill a small saucepot halfway. Heat the oil over medium-high heat to 350 to 375 degrees F. Gently lower the shrimp into the oil with a slotted spoon. Fry in batches until the noodles are crispy and light golden brown, 30 seconds to 1 minute. Drain the shrimp on a paper towel or cooling rack.
- For the sweet soy dipping sauce: Whisk together the soy sauce, honey and scallions in a small bowl. Serve on the side with the shrimp.
- For the spicy chili aioli: Whisk together the mayonnaise, sweet chili sauce, hot sauce and vinegar in a small bowl. Serve on the side with the shrimp.
