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Puree everything in a food processor, then pass through a very fine sieve or tamis.
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2
Place into a piping bag and pipe into a noodle maker (or extrusion machine).
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3
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.
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4
Using scissors, cut to desired noodle length.
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5
Place noodles in ice bath.
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Drain and separate.
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7
Store on parchment paper lightly coated with cooking spray.
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8
Presentation: Reheat noodles in shrimp stock and olive oil.
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9
Paint the yogurt onto the plate and top with warm noodles and prawn crackers.
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Dust plate with nori powder and serve.
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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.
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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.
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Once set the restructured shrimp is then cooked and portioned.
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The applications become endless.
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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.
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The ability of the enzyme to react with protein has given us tremendous possibilities.
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This recipe was provided by professional chefs and may require tools and ingredients not normally available to the home cook.
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The Food Network Kitchens has not tested this recipe.
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1 cup yogurt smoked for 3 minutes*
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3/4 teaspoon sweet paprika
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Salt
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Mix everything together and allow flavors to infuse for one hour.
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*To smoke yogurt: spread it onto a heat proof plate, place it in a stove top smoker, and smoke as usual.
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Vegetable oil for deep frying
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5 pieces prawn crackers, crushed
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Tomato powder
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Salt
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Heat vegetable oil in a deep fryer to 350 degrees F. Deep fry crackers until they puff.
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29
Drain from oil and dust with tomato powder and salt.
