Buckwheat Soba Noodles with Tempura Prawns


Tempura Prawns:

10 king prawns
1/2 cup cold beer/ cold soda water
1/2 cup rice flour
1/2 tbsp oyster sauce

Soba Noodles:

2.3L unsalted water
450 gms dried soba noodles
4-5 cups cold water


Tempura Prawns:

1. In a bowl, whisk cold beer, oyster sauce and rice flour.

2. Coat prawns with flour before dipping in the batter. Deep fry for 10-12 seconds each.

Soba Noodles:

1. Bring water to a boil in a large pot over medium heat. Add noodles and gently stir before reducing heat to minimum.

2. Add 1 cup cold water and return to boil. Repeat, adding 3-4 more cups of cold water until noodles are firm but cooked through.

3. Drain noodles and rinse under cold water.

Plating up:

Divide noodles into bowls and place tempura prawns on top. Garnish with fresh spring onion.

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