Tempura udon is a essentially I simple noddle dish with some epically long prawns. The tricky bit is making those prawns long…
- 6 Raw King Prawn (Peeled and De-veined with tail on)
- 600ml Dashi (I used 2 powder sachets dissolved in hot water)
- 2 tbsp Soy Sauce
- 2 tbsp Mirin
- 100g Rice Flour/Corn Starch/Potato Starch
- 1 Egg White
- Oil for frying
- 2 Packets Udon Noodles
Start by prepping the prawns. Make small cuts along the bottom side of the prawn and then gently squeeze the prawn with your fingers from the tail end. You should feel gentle pops as you go and the prawn will become longer. Repeat this for all the prawns.
For the batter mix together the flour and egg white, using a little water to get the consistency of single cream. Heat your oil and dunk the prawns in the batter. Fry in batches for 2-3 minutes, until the batter is crispy.
Leave the prawns to drain on some kitchen towel once they’re done and boil the kettle. Re-hyrdate the noodles in some boiling water and use 600ml for the dashi. Add the soy and mirin to the dashi and then you ready to put the noodles in bowls, cover with the stock and top with the prawns.