Name: Crispy Egg Noodle-Wrapped Shrimp
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 to 8 servings
Ingredients: 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; 1/2 cup low-sodium soy sauce; 1/3 cup honey; 1/4 cup thinly sliced scallions; 1/2 cup mayonnaise; 1/4 cup sweet chili sauce; 1 tablespoon hot sauce, such as sriracha; 1 tablespoon rice wine vinegar

Directions

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Watch how to make this recipe.

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.

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Crispy Egg Noodle-Wrapped Shrimp

Shrimp:

Sweet Soy Dipping Sauce:

Spicy Chili Aioli:

Special equipment:

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