Soba Noodle-Shrimp Pancakes

by Ming Tsai
Monday, Nov 21, 2016




Serves 4

Ingredients

  • 2 eggs
  • 1 pound shrimp
  • 1/4 cup chopped parsley, plus some leaves for garnish
  • 2 tablespoons yuzu or fresh lemon juice
  • 1 cup diced, rendered pancetta, cooled
  • 2 cups blanched soba noodles (leave a pinhole of rawness in center)
  • Chopped parsley, for garnish (optional)
  • Canola oil for frying
  • Kosher salt and freshly ground black pepper to taste

 

Directions

In a food processor fitted with blade, add the eggs and shrimp and pulse until chopped into a chunky mousse. Season with salt and pepper. Have soba noodles in a large bowl and pour mousse over noodles. Fold in parsley, yuzu and pancetta. Check flavor by cooking a small portion and season if necessary. Spread noodle pancake mixture in an even layer in a sauté pan over high heat coated with oil. Shallow fry pancakes until golden, brown and delicious, both sides, about 6 minutes. Cut into wedges and garnish with parsley.

Drink Pairings

Sapporo Beer

—From Japan

A lager, quite refreshing with a moderately light body. Pairs very nicely with the Soba Noodle-Shrimp Pancakes.

Jean Luc Colombo Rose
—Provence, France
Taste: Surprisingly complex, with intriguing notes of raspberry, cherry and black olive
Aroma: Subtle hints of peach, rose petals and pepper on the nose

Colombo is hailed as “the winemaking wizard of the Rhone” for introducing innovative methods in his vineyards and throughout the production process while making well-regarded, original wines. He believes good wine relies on 3 key elements: terroir, human endeavor and modern winemaking techniques.

—Enjoy on its own or with a wide range of appetizers, fish, poultry dishes and vegetarian fare. This wines pairs equally well with Michel Richard’s Beet Soba Bolognese and Ming’s Soba Noodle Carbonara.

—40% Syrah, 40% Mourvedre, 20% Counoise

 

About the Author

Chef Ming Tsai is a local restaurateur and host of Simply Ming.

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