Japanese Soba Noodle Salad With Prawn Tempura

Name: Japanese Soba Noodle Salad With Prawn Tempura
Prep time: 20 min
Total time: 28 min
Ingredients: 100g / 0.22 lb Soba noodles; 100g / 0.22 lb Green tea noodles; 100g / 0.22 lb, chopped Carrot; 4, finely sliced on the angle Spring onion; 100g / 0.22 lb, sliced into julienne strips Red pepper; Shredded Nori seaweed; 100ml / 0.42 cup Groundnut oil; 1 tbsp Low sodium light soy sauce; 1 tbsp, or Mirin Rice vinegar; 1 tsp Wasabi paste; ½ tsp Sesame oil; 1 tbsp Lemon juice; 500g / 1.1 lb uncooked de-veined, or frozen Fresh raw tiger prawn; 1 Egg yolk; 310ml / 1.31 cups Ice cold water; 150g / 0.33 lb, plus extra for dusting the prawns Plain flour; for deep-frying Vegetable oil

Serves : 2 - 4
Preparation time 20 Minutes
Cooking time 8 Minutes

per serving

Cals

720.00

Protein (g)

32.80

Carbs (g)

73.30

Sugars (g)

6.70

Fat (g)

34.30

Sat Fat (g)

6.30

Fibre (g)

5.50

Sodium (mg)

573.00

noodle seafood salad

Source from

Ching He Huang Web Site

share this recipe

About the recipe

main courses

This is one of my favourite appetizers. There is nothing tastier than Prawn tempura fried in a crispy batter and the served with a simple refreshing noodle salad dressed in a light citrusy soy dressing - the perfect balance of yin and yang.

Ingredients

Soba noodles 100g / 0.22 lb
Green tea noodles 100g / 0.22 lb
Carrot 100g / 0.22 lb, chopped
Spring onion 4, finely sliced on the angle
Red pepper 100g / 0.22 lb, sliced into julienne strips

For the garnish

Nori seaweed Shredded

For the dressing

Groundnut oil 100ml / 0.42 cup
Low sodium light soy sauce 1 tbsp
Rice vinegar 1 tbsp, or Mirin
Wasabi paste 1 tsp
Sesame oil ½ tsp
Lemon juice 1 tbsp

For the prawn tempura

Fresh raw tiger prawn 500g / 1.1 lb uncooked de-veined, or frozen
Egg yolk 1
Ice cold water 310ml / 1.31 cups
Plain flour 150g / 0.33 lb, plus extra for dusting the prawns
Vegetable oil for deep-frying

Steps

Cook the noodles in a pan of boiling water for 3 minutes, drain and rinse under cold water, drain again. Drizzle with a dash of toasted sesame oil to stop the noodles from sticking together.
Make the lemon soy dressing by simply mixing all the ingredients together in a bowl.
Toss the noodles, carrot, onion, peppers and sesame seeds with the dressing and refrigerate.
Meanwhile, make the prawn tempura. First make the batter by combining the egg yolk and water in a bowl, stir in the sifted flour - the mixture should be lumpy.
Toss the prawns in the batter then coat with an extra dusting of flour - shake off any excess.
Heat the vegetable oil then fry the prawns in batches until brown and cooked about 3 minutes, then drain on paper towel.
Fry the nori in the oil until crisp.
Divide the noodles between plates; add the tempura and sprinkle with the deep-fried nori. Serve immediately.

share this recipe

Ingredients

Soba noodles 100g / 0.22 lb
Green tea noodles 100g / 0.22 lb
Carrot 100g / 0.22 lb, chopped
Spring onion 4, finely sliced on the angle
Red pepper 100g / 0.22 lb, sliced into julienne strips

For the garnish

Nori seaweed Shredded

For the dressing

Groundnut oil 100ml / 0.42 cup
Low sodium light soy sauce 1 tbsp
Rice vinegar 1 tbsp, or Mirin
Wasabi paste 1 tsp
Sesame oil ½ tsp
Lemon juice 1 tbsp

For the prawn tempura

Fresh raw tiger prawn 500g / 1.1 lb uncooked de-veined, or frozen
Egg yolk 1
Ice cold water 310ml / 1.31 cups
Plain flour 150g / 0.33 lb, plus extra for dusting the prawns
Vegetable oil for deep-frying

Japanese Soba Noodle Salad With Prawn Tempura

per serving

Source from

share this recipe

About the recipe

Ingredients

For the garnish

For the dressing

For the prawn tempura

Steps

share this recipe

YOU MIGHT ALSO LIKE...

Salmon And Tofu Miso Soup

Drunken Prawns With Samphire

Thai Style Chicken And Cashew Nut Stir Fry

Ingredients

For the garnish

For the dressing

For the prawn tempura