57min 4 ppl
Tempura Udon
34 minutes
4 people
Medium31–60 min or 7–12 steps
34 min · 7 steps
Medium: 31–60 min or 7–12 steps
460 kcalper person
Protein 20g
Carbs 60g
Fats 14g
About this dish
Udon noodles in a hot, clean broth crowned with prawns battered light and fried until barely coloured. The crunch is supposed to survive contact with the broth for exactly as long as it takes to lift the bowl.
Allergy Info
Gluten, Eggs, Soya, Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Spring onionssliced2
Fish & Seafood
- Raw King Prawnspeeled, tails left on12
Dairy & Eggs
- Eggs1
Tins & Jars
- Dashi stock1000 ml
Dried Goods
- Udon noodles600 g
- Tempura flour100 g
- Water150 ml
Oils & Condiments
- Vegetable Oilfor deep frying500 ml
- Soy sauce60 ml
- Mirin40 ml
Utensils
- Large saucepan
- Mixing bowl
- Chopping board
- Sharp knife
Method
1
Whisk the egg into ice-cold water, then lightly fold in the tempura flour, leaving the batter lumpy.
Approx. 5 minutes
2
Pat the prawns dry, dip each in the tempura batter, and set aside on a tray.
Approx. 5 minutes
3
Heat the vegetable oil in a large saucepan to 180°C and deep-fry the prawns in batches for 3 minutes until crisp and pale golden.
Approx. 8 minutes
4
Drain the tempura prawns on kitchen paper.
Approx. 2 minutes
5
Cook the udon noodles in a large pot of boiling water according to the packet instructions until tender, then drain and divide between bowls.
Approx. 6 minutes
6
Combine the dashi stock, soy sauce and mirin in a saucepan and bring to a simmer for 5 minutes, then ladle over the noodles.
Approx. 5 minutes
7
Top each bowl with tempura prawns and scatter with sliced spring onion.
Approx. 3 minutes
