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Udon Noodles with Tempura Prawns

Category: Main Dishes

Serves: 2 people

Preparing time: 00:00

Cooking time: 00:00


2 (220g) packets udon Noodles

568ml (1 pint) instant dashi

60ml Wing Yip Light Soya Sauce

65ml mirin

6 tiger prawns (raw)

150g tempura flour

250ml iced water

Plain flour for dusting

1 spring onion (finely chopped)

Vegetable oil for deep frying

Cooking Method

Step 1

Peel prawns leaving tails intact.

Step 2

Clean and butterfly prawn and score the underside (inside curve) lightly to prevent prawns from curling while cooking.

Step 3

Make up dashi and simmer together with light soy and mirin for 5 minutes over gentle heat.

Step 4

Make up tempura batter by lightly mixing tempura flour with cold water. Batter should be lumpy so do not attempt to beat out all the lumps.

Step 5

Lightly flour prawns and dip into the tempura batter.

Step 6

Fry until golden brown and drain on kitchen paper.

Step 7

Cook noodles in boiling water and drain.

Step 8

Place in 2 deep bowls and ladle broth over the noodles

Step 9

Top each bowl with 3 tempura battered prawns and garnish with finely sliced spring onions.

Step 10

Serve immediately.

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