Ingredients:
2 packet Udon Noodle
568ml / 2-1/2 cups Instant Dashi (I used 2 packets of Dashi powder + 5 cup of water)
60ml Light soy sauce
65ml Mirin
6 Tiger Prawn ~ removed shell except for the tail
150g Tempura flour
250ml Iced water
Flour for dusting
1 spring onion ~ chopped
Oil for deep frying
Directions:
- Clean & butterfly prawn & score the underside (inside curve) lightly to prevent prawns from curling while cooking.
- Make dashi & simmer together with light soy sauce & mirin for 5 mins over a gentle heat.
- Tempura Batter: Mix tempura flour with iced water. The batter should lumpy so do not attempt to beat out all the lumps. Lightly flour prawns & dip into the tempura batter. Fry until golden brown & drain on kitchen paper.
- Cook udon noodle in boiling water & drain. Place in deep bowls & ladle broth over the noodles. Top each bowl with 3 Tempura battered pawn & garnish with finely chopped spring onion. Serve immediately.
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