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.
100g / 0.22 lb
Green tea noodles
100g / 0.22 lb
100g / 0.22 lb, chopped
4, finely sliced on the angle
100g / 0.22 lb, sliced into julienne strips
For the dressing
100ml / 0.42 cup
Low sodium light soy sauce
1 tbsp, or Mirin
For the prawn tempura
Fresh raw tiger prawn
500g / 1.1 lb uncooked de-veined, or frozen
Ice cold water
310ml / 1.31 cups
150g / 0.33 lb, plus extra for dusting the prawns
- 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.