Name: Green tea noodle tempura
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Makes 10
Cuisine: Japanese
Ingredients: Oil, for deep-frying; 10 large fresh shrimp or prawns (about 12 oz/350 g), peeled and deveined; ⅓ cup (80 ml) water; Sweet garlic chili sauce, for dipping; 1 egg yolk; 2 tablespoons minced sundried tomatoes; 1 tablespoon cornstarch; 2 oz (60 g) dried green tea soba noodles (see note); ⅓ cup ice cubes; 2 tablespoons garlic chives; ½ cup (75 g) flour; Ice water; ½ cup (125 g) sour cream; 2 tablespoons Tabasco sauce

Preparation info

Makes
10

Difficulty
Easy
Ready in
30 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

A delicate tangle of subtly-flavored green tea noodles and tender shrimp make for a spectacular tempura. Ice in the batter is the secret to a very light and crisp coating—be sure to serve these as quickly as possible after cooking while they are still hot and crunchy.

Ingredients

2 oz (60 g) dried green tea soba noodles (see note)
Ice water

Method

Make the Sundried Tomato Dip by mixing all the ingredients in a bowl until well combined. Transfer to a serving bowl and refrigerate for 3 hours before serving.
Boil the green tea soba noodles for 5 to 7 minutes until soft. Remove and plunge the noodles into the ice water to cool. Drain and set aside.
Combine the flour, egg yolk and water in a mixing

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