Kombu Soba Noo­dles with Trufe Oil & Crispy Brown Shrimp

Simply Her (Singapore) - - Food Recipes - By Nixon Low

Serves 10


400g soba Cook­ing oil, for fry­ing 40g Ja­panese brown shrimp Salt, to taste 50ml truf­fle oil 20g shio kombu (salted sea­weed),

chopped 20g finely chopped chives 1 tbsp hon­dashi pow­der (bonito fish soup stock) DI­REC­TIONS

Cook the soba in boil­ing wa­ter for 2min. Drain and soak in ice wa­ter for 2min be­fore strain­ing. Set aside in the re­frig­er­a­tor.

Shal­low-fry the shrimp un­til they are crispy. Drain the oil and sea­son the shrimp with salt. Set aside.

Toss the soba with the re­main­ing in­gre­di­ents.

Keep the soba chilled un­til ready to serve. Top with the shrimp be­fore serv­ing.

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