4 ounces saifon (dried soy flour noodles) 18 large shrimp, peeled, deveined, tails intact and scored on the underside to prevent curling 1/3 cup gf flour 1/2 teaspoon salt 2 egg whites Vegetable or canola oil for frying Gf soy sauce for dipping
Saifon noodles are very stiff. To cut them into 1/4 inch pieces, place in a food processor and pulse until chopped into small pieces. Transfer to a plate or shallow bowl.
In a plastic bag, combine flour and salt, mixing well.
Beat egg whites in a medium bowl just until foamy.
Dip shrimp into flour mixture until coated; then dip into egg white and then into noodles, coating on all sides.
Heat oil in a wok or deep skillet to 325 degrees F. Add shrimp in batches and fry until opaque. Transfer to paper towels. Serve immediately with gf soy sauce for dipping.