Shrimp (Prawn) noodles
Meat glue
Transglutaminase is a naturally occurring enzyme that crosslinks the proteins Lysine and Glutamine – essentially gluing meat together. It is deactivated by temperature leaving the glued meat permanently taking on a new shape.
In this case – we’re going to turn a puree of shrimp meat into noodles.
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Ingredients
Noodles
- 500 g raw Shrimp AKA Prawns
- 2.5 g Activa RM Transglutaminase
- 50 ml Macadamia Oil You can use any neutral flavoured oil
- 2 tsp Salt
Sauce
- 1 cup heavy cream
- 50 g Guanciale diced pork jowl (or bacon/speck/etc)
- 100 g Spinach
Ingredients
Noodles
Sauce
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Instructions
Noodles
- Make Shrimp head oil by peeling the shrimp and cooking the shells in a pan over a gentle heat with the oil for about 15-30 mins until the oil has turned a nice orange color. Strain to remove the cooked shells.
- We're going to use half the oil for the noodles and the other half for the sauce.
- Puree the shrimp flesh with the salt to a fine consistency
- Pass the prawn head across a drum sieve (bottom right image) to remove any fibres. Add half of the prawn head oil and reblend. Finally adding the Transglutaminase.
- Pipe the mixture into a water bath at 55C (130F) and leave to set and the shrimp flesh to cook for 5-10 mins.
- OPTIONAL: You can also extrude the flesh using a meat grinder however we found that the noodles tended to stick to each other and had to be separated with a knife.
Sauce
- Wilt spinach in the microwave, and drain.
- Fry Guanciale until crunchy, add Spinach and noodles and heat to serving temperature
- Put the remaining shrimp oil in a saucier and warm (but don't boil), then add the cream and mix well. Cook for 5 mins until a skin forms on the surface and then add the noodles.
- Plate in a bowl
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Yes finally a recipe that tells you the measurements+. I’s going to use this recipe for shrimp, fish, lean beef, and chicken for noodles in my ramen and PHO.