The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

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.

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