Tempura Prawns with Udon Noodles and Dashi Broth
- 60 g (2 ¼ oz) daikon, cut into thin strips
- ¾ kg (1 lb) fresh udon noodles
- 1 teaspoon dashi granules
- 1 spring onion (scallion), sliced on the diagonal
- 2 tablespoons mirin
- 2 spring onions (scallions) with extra slices, cut diagonally
- ¼ cup Japanese soy sauce
- 2 teaspoons black sesame seeds
- ½ teaspoon caster sugar (superfine)
- shredded pickle ginger, to garnish
For Tempura prawns
- 12 medium king prawns
- 1 cup iced water
- 1 cup tempura flour
- In a large saucepan, bring the water to boil and cook the udon
noodles for 1 - 2 minutes.
- Drain well and rinse.
- Place the spring onion and daikon, toss well and keep warm.
- For the broth, mix the dashi granules, mirin, soy sauce, sugar and 2
cups of water.
- Place the mixture into a large saucepan and bring to boil.
- Bring the heat down to medium and simmer for 2 - 3 minutes.
- Remove from the heat, cover and keep warm.
- For the tempura prawns, peel and devein the prawns but do not remove
- Make four incisions in the underside of each prawn.
- Fill a large saucepan with oil and heat to 180 C (350 F).
- Combine the tempura flour with iced water and briefly mix using
- Dip the prawns into the mixture leaving the tail uncoated.
- Deep-fry the prawns until golden brown.
- Allow to stand on paper towels.
- Divide the noodles into the serving bowls, place the broth and
extra spring onion slices.
- Place three prawns in each bowl and sprinkle with sesame seeds.
- Garnish with the pickled ginger and serve.