Japanese Soba Noodle Salad With Prawn Tempura

About the recipe

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.

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.

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