Skip to content

Udon Noodles with Tempura Prawns

Category: Main Dishes

Serves: 2 people

Preparing time: 00:00

Cooking time: 00:00

Ingredients

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.

More like this

Chinese Orange Chicken

Leftover Turkey Congee

Spicy Malaysian Tomato Chicken Curry (Ayam Masak Merah)

Lamb Stew with Pumpkin and Dried Mandarin Peel

Black Tiger Prawns on Szechuan Noodles

Spicy Szechuan Pork on Rice Noodles

Mango Beef

Chicken and Prawn Laksa Curry

Need more inspiration?

View recipes