Misty Fried Shrimp (Ebi No Kasumi Age)    No. 2654     Yields 8 Servings
      3 oz        Harusame or Saifon       1/2 tsp       Salt
                  (Japanese Soy Flour      1/4 tsp       Sansho (Japanese
                  Noodles)                               Fragrant Pepper)
     30 LARGE     Shrimp, Peeled &           2           Egg Whites
                  Deveined (Tails              -         Soy Sauce
                  Reserved)                    -         Lime Wedges
    1/3 Cup       Flour
 Preheat the oil in the deep fryer.
 Hold the noodles over a paper bag.
 Use a scissors to cut the noodles into  1/4 " -  1/2 pieces.
 Transfer to a large bowl.
 Score the underbelly of the shrimp to prevent curling.
 Pat the shrimp dry with paper towels.
 Combine the flour with the salt and sansho.
 Pour the flour mixture into a plastic bag.
 Add the shrimp in small batches.
 Shake the bag to coat the shrimp lightly with the flour mixture.
 Set aside.
 Beat the egg whites in a medium bowl until they are foamy.
 Dip each shrimp into the egg white.
 Pat the cut noodles onto the shrimp, covering the shrimp completely.
 Fry the shrimp in small batches (do not crowd).
 Fry until opaque (about 2 minutes).
 The noodles will remain pale.
 Drain on paper towels.
 Serve hot or at room temperature with soy sauce and lime wedges.