Ingredients

• 1 pound peeled, deveined shrimp
• 1/3 ounce Activa-TG (a kind of meat glue)
• 1/2 ounce salt
• Ground cayenne pepper
• Smoked Yogurt Paprika, recipe follows
• Prawn Crackers, recipe follows
• 1 cup yogurt smoked for 3 minutes*
• 3/4 teaspoon sweet paprika
• Salt
• Vegetable oil for deep frying
• 5 pieces prawn crackers, crushed
• Tomato powder
• Salt

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Instructions

1. Puree everything in a food processor, then pass through a very fine sieve or tamis. Place into a piping bag and pipe into a noodle maker (or extrusion machine). Arrange an immersion circulator (a water bath with a heating element that heats and circulates water) in a water bath set to 165 degrees F. Extrude all of the shrimp force into the bath. Using scissors, cut to desired noodle length. Place noodles in ice bath. Drain and separate. Store on parchment paper lightly coated with cooking spray.
2. Presentation: Reheat noodles in shrimp stock and olive oil. Paint the yogurt onto the plate and top with warm noodles and prawn crackers. Dust plate with nori powder and serve.
3. Mix everything together and allow flavors to infuse for one hour. *To smoke yogurt: spread it onto a heat proof plate, place it in a stove top smoker, and smoke as usual.
4. Heat vegetable oil in a deep fryer to 350 degrees F. Deep fry crackers until they puff. Drain from oil and dust with tomato powder and salt.