SERVINGS 4

1 pound prawns or fresh shrimps

1 egg yolk

1/4 teaspoon salt

Dash of pepper

Dash of gourmet powder

1/2 small onion

1-1/2 tablespoons flour (enough to dredge balls)

1 bundle somen or long rice

1 egg white

Oil for deep frying

Clean prawns; devein and wipe dry. Chop prawns with back of knife. Add egg yolk, salt, pepper, and gourmet powder and mix well.

Chop onion fine, squeeze some juice out, and dredge in flour. Add to prawn mixture and mix well. Form balls, about 1” in diameter.

Cut long rice or somen into 1/2” lengths.

Beat egg white.

Dredge prawn balls in flour, dip in egg white, and roll in long rice. Deep fry until they float or are golden brown. Serve with dip.

Dip:

2 tablespoons mirin

8 tablespoons dashi (broth)

2 tablespoons shoyu

Pinch of gourmet powder

Grated daikon or ginger may be added to dip to enhance flavor.

Mix all ingredients in a sauce pan and bring to a boil. Serve in a bowl.