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.
