A simple to make Japanese delight which showcases tempura battered prawns. Served with Udon Noodles in a delicious Dashi Stock.
Course Main Course
Cuisine Asian, Japanese
Keyword Asian, Asian Cuisine, Japanese, Prawn, seafood, Soup
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author cooking at home is fun
suace pan - medium
sauce pan - large
8large tiger prawns
Vegetable oil for frying
½tspshichimi togarashiJapanese spice mix
2spring onionsfinely chopped
15gsmoked dried bonito flakes
Mt Fuji Rice Triangles
2cupssushi ricecooked and cooled
Soy & Wasabi to serve
Using the sushi rice, form the rice into the shape of a triangle. Wrap the bottom half of the triangle in nori, set aside for plating.
In a medium saucepan, boil edamame for 4-5 minutes until tender, drain. Mix together remaining edamame ingredients, stir through edamame to coat well. Serve on dish, either hot or cold.
Using a large saucepan, place kelp with 4 cups of water and cook for about 10 minutes until it is just about to boil. Remove the kelp.
Allow the broth to boil, then add bonito flakes and ¼ cup of cold water. Return to boil then remove from heat immediately.
In a large saucepan, boil udon noodles for 3-5 minutes, until tender. Drain and reserve for soup.
Heat a large quantity of oil in a small saucepan. Mix together the tempura batter ingredients. Dip the prawns into the plain flour, remove excess, then dip into tempura batter. Deep fry until the tempura is lightly browned and the prawn is cooked. Drain on absorbent paper towel.
Divide the noodles between 4 small bowls, cover with the dashi broth. Place 2 prawns on top of each bowl, then sprinkle with shichimi togarashi and spring onion.
Serve with the edamame and the rice triangles with soy and wasabi.
You can serve this with or without the sides. The Mt Fuji rice mountains do add a little fun to the table though! Edamame is such an easy to prepare side, why don't you give it a try too? Or... you can do what you like! It's your kitchen so it's your rues!