Soba Noodle Soup with Tempura Prawns

Name: Soba Noodle Soup with Tempura Prawns
Yield: for 4
Cuisine: Asia
Ingredients: salt and pepper; about 600 ml/1 pt groundnut or sunflower oil, for frying; 1 tbsp mirin (Japanese rice wine); 1 tbsp sake; salt; 1.1 litres/ 2 pt Quick Fish Stock; 16-20 shelled large king prawns, cut in half lengthwise and deveined; 115 g/4 oz plain flour; 175 ml/ 6 fl oz ice-cold water; 1 egg yolk; 3 spring onions, thinly sliced, for garnish; 225 g/ 8 oz soba noodles

Preparation info

for
4

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

Soba is one of those types of noodle that are equally good eaten cold, warm or hot. The idea of serving tempura prawns or vegetables with a soup is quite untraditional, but has been growing in popularity as a means of adding more texture to soups.

Ingredients

1 tbsp mirin (Japanese rice wine)
1 tbsp sake
1.1

Asia
Pescatarian
Southeast Asia
Soup

Method

Prepare the soup by adding the mirin and sake to the stock. Simmer for 2 minutes, turn off the heat and set aside.

Prepare the noodles: cook them in a pan of gently boiling water for 3-4 minutes, refresh under cold running water and drain well in a colander.

Make the tempura batter: whisk the egg yolk in a bowl until well blended, then add the ice-cold water. Sift the flour and