Test Kitchen
Notes
Always use fresh, clean oil and keep at a constant temperature during cooking. Optimum temperature for vegetables is about 170°C; slightly higher for seafood. Use a kitchen thermometer, or test oil with a small amount of batter. The oil is the correct temperature when batter turns brown in 30 seconds.
Shichimi togarashi is a Japanese seven−spice seasoning available from some supermarkets and Japanese food stores.
PRAWN TEMPURA UDON
PREP + COOK TIME 30 MINUTES SERVES 4
320g udon noodles
1 litre (4 cups) dashi
½ cup (125ml) Japanese soy sauce
½ cup (125ml) mirin seasoning 8 uncooked large king prawns (560g) vegetable oil, for deep−frying plain flour, for dusting
¼ teaspoon shichimi togarashi (see notes) 2 green onions, chopped finely
TEMPURA BATTER
½ cup (75g) plain flour
½ cup (75g) cornflour
1 teaspoon baking powder
1 cup (250ml) iced soda water
1 Cook noodles in a large saucepan of boiling water following packet directions until tender; drain.
2 Bring dashi, sauce and mirin to the boil in a medium saucepan. Reduce heat; simmer for 10 minutes.
3 Meanwhile, shell and devein prawns, leaving tails intact. Score underside of prawns to prevent them from curling during cooking.
4 Make tempura batter.
This story is from the Issue 68 2021 edition of The Australian Women's Weekly Food.
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This story is from the Issue 68 2021 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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