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Tempura Prawns with Udon Noodles and Dashi Broth

Tempura Prawns with Udon Noodles and Dashi Broth

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Preparation time: 20 minutes
Cooking time:: 15 minutes
Serves: 4

Ingredients:

  • 60 g (2 oz) daikon, cut into thin strips
  • 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
  • cup Japanese soy sauce
  • 2 teaspoons black sesame seeds
  • teaspoon caster sugar (superfine)
  • shredded pickle ginger, to garnish

For Tempura prawns

  • 12 medium king prawns
  • 1 cup iced water
  • oil
  • 1 cup tempura flour

Steps:

  1. In a large saucepan, bring the water to boil and cook the udon noodles for 1 - 2 minutes.
  2. Drain well and rinse.
  3. Place the spring onion and daikon, toss well and keep warm.
  4. For the broth, mix the dashi granules, mirin, soy sauce, sugar and 2 cups of water.
  5. Place the mixture into a large saucepan and bring to boil.
  6. Bring the heat down to medium and simmer for 2 - 3 minutes.
  7. Remove from the heat, cover and keep warm.
  8. For the tempura prawns, peel and devein the prawns but do not remove the tails.
  9. Make four incisions in the underside of each prawn.
  10. Fill a large saucepan with oil and heat to 180 C (350 F).
  11. Combine the tempura flour with iced water and briefly mix using a chopstick.
  12. Dip the prawns into the mixture leaving the tail uncoated.
  13. Deep-fry the prawns until golden brown.
  14. Allow to stand on paper towels.
  15. Divide the noodles into the serving bowls, place the broth and extra spring onion slices.
  16. Place three prawns in each bowl and sprinkle with sesame seeds.
  17. Garnish with the pickled ginger and serve.

From: www.noodles.net.au

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