12large shrimp, shells removed but leave the tails on
12wonton wrappers
Soba Noodles Salad:
2 ½cupcooked, drained soba noodles (follow the instruction exactly on the package you bought on how to cook the noodles and avoid overcooking)
½cupchopped red bell pepper
4Tbspdiced pickled ginger(available in Asian grocery or ethnic section at non-Asian grocery)
4Tbspchopped fresh coriander
1cupdiced fresh tomato
½cupbean sprouts
½medium mango, peeled and diced
Black Sesame Dressing (makes 1 1/2 cups)
½cupred wine vinegar
1tspchopped fresh ginger
1tspchopped garlic
Salt and pepper
1cupolive oil
2tspblack sesame seeds or toasted white sesame seeds
Instructions
In a mixing bowl or blender, combine the vinegar, ginger, garlic, and salt and pepper to taste. Mix well and slowly add the olive oil and then the sesame seeds. If using a blender, add the olive oil in a drizzle with the blender on slow speed, but stir in the sesame seeds after transferring mixture to a jar or bowl. Refrigerate until ready to use
Heat oil to 375 F. Combine the chili pepper, coriander, lime juice, ginger,and sesame seeds in a bowl. Place shrimp in marinade and let sit for 15 minutes
Place a shrimp on each of the wonton wrappers and, fold over the body of the shrimp leaving the tail out (for presentation purpose) and secure shut by moisten the edge with some of the marinade juice and pinch the edges together to seal. Deep-fry the shrimp rolls until golden and crispy, about 2 minutes. Set aside to drain on paper towels
Combine the ingredients for noodles and mix until well coated with the dressing. Serve the noodles alongside the shrimp rolls. You can chill the noodles first if you like to eat it cold