This crispy dish features Omsom’s tangy yet umami-packed Japanese Yuzu Misoyaki, which pairs well with just about everything from veggies to seafood.
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.
Cook Time: 40 min
- 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 the Omsom Yuzu Misoyaki Starter 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 your 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.