Somen Shrimp With Daikon Ponzu Sauce

Make sure the shrimp are dry before coating them in flour to help the coating stick better.

Crush the somen noodles finely for a more even and crisp coating on the shrimp.

Letting the coated shrimp sit for a few minutes before frying can help the coating adhere better.

Fry the shrimp in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy shrimp.

Drain the fried shrimp on paper towels to remove excess oil.

For a spicier sauce, add a few drops of chili oil or a pinch of red pepper flakes to the daikon ponzu sauce.

Experiment with adding other ingredients to the sauce, like minced ginger or garlic, for additional flavor.

Serve the shrimp immediately after frying to enjoy their crispiness.

If using frozen shrimp, ensure they are thoroughly thawed and patted dry before coating.

What are somen noodles and where can I find them?

Somen noodles are thin Japanese wheat noodles. They are commonly found in the Asian section of most supermarkets or at Asian grocery stores.

Can I substitute another type of noodle if I can't find somen?

While somen noodles are ideal for their texture and size, in a pinch, you can use angel hair pasta or thin rice noodles as a substitute.

What type of oil is best for deep-frying the shrimp?

Neutral oils with a high smoke point, such as vegetable oil, canola oil, or peanut oil, are best for deep-frying as they don't impart additional flavor to the shrimp.

How do I know when the oil is at the right temperature for frying?

Use a kitchen thermometer to check that the oil has reached 350 degrees F. If you don’t have a thermometer, you can test the oil by dropping a small piece of noodle into it. If it sizzles and rises to the surface, the oil is ready.

Can I make the Daikon Ponzu sauce in advance?

Yes, you can prepare the sauce in advance and store it in the refrigerator. This allows the flavors to meld together for a more cohesive taste.

Is there a substitute for daikon radish in the sauce?

If daikon radish is unavailable, you can use grated turnip or a small amount of grated horseradish as a substitute.

What is ogo, and can I omit it from the sauce?

Ogo is a type of edible seaweed, often used in Hawaiian cuisine. If it’s not available, you can omit it or substitute it with another type of seaweed like wakame or nori, chopped finely.

How can I tell when the shrimp are fully cooked?

The shrimp are done when they turn a golden brown color, and the flesh is opaque and slightly firm to the touch. This usually takes about 3-5 minutes.

Can I prepare the shrimp ahead of time and reheat them?

It’s best to serve the shrimp immediately after frying for the best texture. However, if you need to reheat them, do so in an oven or toaster oven to maintain crispiness.

What are some good side dishes to serve with the somen shrimp?

Light side dishes like a cucumber salad, steamed rice, or a simple green salad would complement the dish well.