- To prepare Ponzu Butter Sauce, place lemon juice and ponzu in a small saucepan and bring to a simmer. Add butter a little at a time, whisking until smooth and emulsified. Whisk in cornstarch and use a stick blender to blend it into the warm sauce if needed. Adjust with water if it becomes too thick and season with salt (about ½ teaspoon). Add shrimp paste if desired and blend again with stick blender. The sauce should be just thick enough to coat the back of a spoon.
- To prepare Garlic Bread Crumbs, melt butter with olive oil in a large skillet over medium heat. Add breadcrumbs and toast until golden brown and crunchy, stirring constantly. Stir in garlic powder, salt and sugar. Transfer to a paper towel lined tray and let cool.
- To prepare an individual serving of scampi, sweat the onion and garlic in olive oil in a medium sauce pan until translucent. (You do not want any browning). Add shrimp to the pan. Deglaze with sake and cook until dry; stir in Ponzu Butter Sauce.
- Bring water to a boil and cook the ramen for 2½ minutes. Add to pan with sauce and cook for 1 minute more. Stir in parsley.
- Plate the ramen in a bowl and top with Garlic Bread Crumbs.
Recipe created in partnership with Chef Robbie Felice at pastaRAMEN.
