The well dressed shrimps – Shrimps wrapped in soba with pomegranate chili dipping sauce
Les crevettes bien habillées – Crevettes enroulées de nouilles soba et sauce pimentée à la grenade
Well here I am again with shrimps…when we cook we all find our inspiration from different sources, it can be our moms, grandmothers, books, chefs, travels, anything. For this particular recipe, I inspired myself from one of Alain Ducasse’s recipes that I twisted around quite a bit, but I kept his idea of wrapping the soba around the shrimps. Isn’t this a great idea? What I love about Alain Ducasse or Christophe Megel is that they mastered the art (it truly is an art) of blending contemporary influences with classical cuisine which awaken all your senses into a taste bud ecstasy.
At first, I thought it sounded strange, borderline unappealing, then after looking at it, and reading the recipe a little longer, I realized that this would be an amazing little appetizer. I made my own dipping sauce with pomegranate, chilis and garlic, and I could not get enough of those shrimps. Now, the original recipe deep fries the shrimps, I somehow refuse to deep fry anything, you can do it, if you want but I have a little “mental blockage” with fried food, so the devil did not manage to make me deep fried this, even if Alain does. Désolée Alain, je n’aime pas la friture! I am sure he would understand!
What I love about this recipe is its composition of textures and flavors.
The soba get a very pleasant crunchy bite due to the batter where ice cubes have been added at end of the process, they melted in the mixture, it helped make the batter light therefore give a particular crunchiness to the soba. There is a feast going on in your palate at first bite, and it’s such an exciting sensation!
Ingredients for about 10 shrimps
- 10 shrimps, deveined
- 2.11 oz (or 60 g) regular soba or green tea soba
- 1/3 cup (or 75 g) cornstarch
- 1 egg
- 1/2 cup (or 100 g) flour
- 1/3 cup (or 75 g) water
- 1/3 (or 75 g) cup ice cubes
- salt and pepper
For the pomegranate-chili dipping sauce
- 1/2 cup pure unsweetened pomegranate juice
- 2 tbs pomegranate glaze
- 1 tbs honey
- 2 tbs rice vinegar
- 2 garlic cloves, crushed
- 1 chili, finely diced
Bring a pot of water to a boil, add soba, cook for a few minutes until still a little crunchy, then remove from heat, drain and place in chilled water. Let cool, drain and set aside.
Dip shrimps in corn starch.
In a mixing bowl, mix egg with flour and water, stir well. Add ice cubes and keep stirring until they dissolve.
Dip soba in batter, remove excess batter and wrap around the shrimps.
Heat olive oil in a pan (enough to get 2 mm of oil in the pan), then add shrimps, let them brown on all surfaces. When cooked removefrom pan, and pat dry with a paper towel to remove excess oil. Serve hot with dipping sauce.
For the dipping sauce
Mix all ingredients together except the garlic and chili and cook for a few minutes until the honey is dissolved and the sauce has a little reduced. Let it cool, then add chili and garlic.
This entry was posted by silvia on June 18, 2010 at 11:19 pm, and is filed under Appetizers, Express - Less than 30 minutes, Fish/Seafood. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
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WOW THESE LOOK FABULOUS!
That is awesome! pomegranate seems to be in fruit to use.
What an interesting recipe! I would have never thought to do this, probably why I am not Ducasse.
What a beautiful and delicious appetizer! The sauce looks yummy too.
Magnificent course. Interesting, creative, and full of flavor. Everything your cuisine is all about.
What an awesome shrimp dish. Being such a big fan of these little critters, I know I will give these a try. Great dipping sauce, the chili and rice wine vinegar really balance out the sweet elements. It’s all about the harmony!
Thank you for inspiring me yet again!
Such a great twist on soba noodles. I know that my husband and I would have a great time making and eating these!
C’est vraiment une bonne recette, et comme dit ton admirateur ci-haut, créative et savoureuse; je n’aime pas trop les soba mais avec cette sauce je crois que j’en serais folle!
Elles paraissent comme des nymphes de papillons! Elles sont vraiment jolies!
Outstanding post. I will try this.
Yum Silvia! Crunchy soba around my favorite seafood. I’ll take it-a double order please! Just so you know, in my world, there’s no such thing as posting too many shrimp dishes or ideas…
Hope you guys have a great holiday weekend, Silvia.
hey, what a cutie are these! Psss….. I don’t think those are enough for me! hehe…. Have a great weekend, dear.
p/s have been busy lately! Some new jobs are coming in. =o)
C’est une recette bien originale. Je n’aurais jamais pensé à envelopper des crevettes avec des sobas.
Dear Silvia – One of these days I will visit your blog and no longer be surprised! That day I think is a long time coming
You never fail to amaze me with your creativity. Such a great way to eat prawns and the pom-chilli sauce is an inspiration.
Ciao, Devaki @ weavethousandflavors
I love this idea! I’m going to have to make some more soba noodles soon and replicate your dish here. And the dipping sauce with spicy and tart flavors sound terrific!
This is really an interesting idea, and I love the dipping sauce that you have paired with it!!
What tasty looking shrimp! I also love the dipping sauce. I think Alain would be very happy to be served your shrimp inspired by one of his recipes.
Oh, I’m with you, I don’t deep fry either! I hate that smell of deep fried oil in my kitchen..juck! and I’m also an Alain Ducasse fan.
Your shrimps look divine…definitely something I would like to do this summer! And yes, the dipping sauce..!
This looks and sounds so good. I am getting a little bored with just plain roasting shrimp so I think this might be a great new way to prepare them.
I agree, the textures are fantastic…Amazing dish!
What an amazing idea! And really picture-perfect! I’m definitely going to try this.
Your pomegranate dipping sauce has just the right touch of sweet/sour too.
You’re the second talented foodie that has highlighted the use of Soba noodles…I guess it’s going onto my grocery list very soon ;o)
What a great preparation with all that flavour and texture. I’m so glad that pomegranates are plentiful at the store these days.
I’m certainly with you on the frying issue…I usually back away…far away from anything deep fried.
Fantastic dish…can’t wait for what else you come up with next ;o)
Flavourful wishes, Claudia
WOW! What a creative dish. I love the sound of your dipping sauce.
Holy smokes this dish is beautiful! One could most definitely serve this up as an appetizer at a party/before dinner. Gorgeous photos and succulent looking shrimp. I could woof all those shrimp down with my eyes closed!
You don’t know what a thrill it is for me to see this because I’ve had noodle wrapped prawns in a Dim Sum restaurant before though your flavour profile for them is so very much more interesting than the Cantonese version I had!!
Gorgeous presentation and the dipping sauce is just to die for!!! Magnifique!!!
How did I miss this!?
Oh my, this dish is a rock star. What a creative and fun dish! I also like your version of dipping sauce. It’s like an Asian twist!
I can’t do the fried party either, but the sauce has me intrigued ! I have a dinner party on Sunday may give this a whirl if I can get soba noodles
Interesting to use the soba noodles and pomegranate sauce! Nice twist on what’s becoming a staple in many restaurants here.