Prawn Tempura Udon Noodle Soup

Ingredients

• 400 g raw king prawns
• 400 g thick udon noodles
• 3 tsp dashi stock powder
• 2 tbsp soy sauce
• 2 tbsp mirin
• 80 g plain flour
• 120 ml ice-cold sparkling water
• 4 spring onions
• 500 ml sunflower oil
• 1 nori sheet

Method

1. 1

   Dissolve the dashi powder in 1.2 litres of boiling water, then stir in the soy sauce and mirin. Keep the broth warm over a low heat.

2. 2

   Cook the udon noodles according to packet instructions, drain, and divide among deep bowls. Ladle the hot broth over the noodles.

3. 3

   Heat the oil in a deep saucepan to 180°C. Make the tempura batter by lightly whisking the flour with the ice-cold sparkling water until just combined — lumps are fine.

4. 4

   Peel and devein the prawns, leaving the tails on. Dip each prawn into the batter and carefully lower into the hot oil. Fry for 2 minutes until pale golden and crisp.

5. 5

   Drain the tempura prawns on kitchen paper and place two or three on top of each noodle bowl. Garnish with sliced spring onions and strips of nori.