We teamed up with our friends at Omsom to celebrate the launch of their new East Asian line of starters – three bold, authentic flavors and crafted in partnership with top chefs in New York and San Francisco. This crispy dish features tangy, yet umami-packed Japanese Yuzu Misoyaki, which pairs with just about everything from veggies to seafood. Tag @getequalparts and @omsom in your take on this dish for a chance to win a surprise sampling of Equal Parts and Omsom goodies 🎁
4 as appetizer, 2 for whole meal
- 1 pound shelled large shrimp, coarsely chopped
- ¼ cup cornstarch, plus more for dusting
- 2 garlic cloves, roughly chopped
- 2 jalapeños, seeded and roughly chopped
- 4 scallions, white and light-green parts roughly chopped, dark green tops thinly sliced on bias
- 2 tsp salt, divided
- 1 Omsom Yuzu Misoyaki Starter
- Neutral oil, for frying
- 1 cup cilantro, leaves and tender stems, roughly chopped
- ½ cup mint leaves
- ½ cup basil leaves, torn
- Cooked rice noodles, for serving
In the bowl of a food processor or blender, combine shrimp, cornstarch, garlic, jalapeños, white and light-green parts of scallions, 1 ½ tsp salt, and half of Omsom packet. Pulse until mixture forms a coarse paste.
In a small bowl, whisk together remaining Omsom Yuzu Misoyaki Starter, ½ tsp salt, and 3 tbsp olive oil. Set aside for salad.
Heat enough oil to come up 2 inches from the bottom of the Stock Pot over medium-high heat. Wet hands to keep shrimp paste from sticking and form 2 tbsp of shrimp mixture into ½” thick patties. Dust patties with cornstarch, fry in batches until golden brown, 2 to 3 minutes per side. Transfer to a paper towel line dish to absorb excess oil.
Toss dark green scallion tops, cilantro, mint, and basil with prepared dressing. Serve with shrimp cakes over rice noodles.
There's more goodness where this came from. Try our Sweet & Spicy Ribs with Crispy Apple Salad and Stir Fry Udon Noodles, also made in partnership with the badass team at Omsom and shot by Emerald Chan.