Buckwheat Soba Noodles with Tempura Prawns

Ingredients

Tempura Prawns:

10 King prawns
1/2 cup cold beer/ cold soda water
1/2 cup rice flour
1/2 Tbs oyster sauce

Soba Noodles:

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

Method

Tempura Prawns:

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

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

Soba Noodles:

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

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.

Drain noodles and rinse under cold water.

Plating up:

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