Cook with SOBA PRAWN TEMPURA
150g (5½oz) soba noodles, boiled 6 large tiger prawns, shelled and cleaned, tails left intact Vegetable oil for frying 3 spring onions, trimmed and chopped 1tbsp toasted nori (edible seaweed), finely chopped
For the dashi stock
40g (1½oz) dried kombu (kelp, from Asian supermarkets) 40g (1½oz) bonito flakes (dried tuna, from Asian supermarkets) 2tbsp low-salt soy sauce
For the tempura batter
1 free-range egg yolk, beaten 150g (5½oz) plain flour 250ml (9fl oz) cold sparkling water To make dashi, place the kombu in a pan and cover with 1.25ltrs (2pts) of water. Bring to the boil for 10 minutes, then remove the kombu. Bring back to boil, add the bonito and remove from heat. Strain stock in a muslin-lined colander.
For the tempura batter, lightly whisk the egg yolk, flour and water using a balloon whisk. Reheat the stock over a low heat. Add the soy sauce and then add the noodles.
Meanwhile, heat about 5cm (2in) oil in a pan. Drop in a small piece of bread – if it starts to sizzle and crisp up, it’s hot enough. Dip prawns in the batter and fry for a few minutes. Drain on kitchen paper. Transfer the stock and noodles to bowls, add prawns, and sprinkle with spring onions and nori. Serve with green tea.