Buckwheat Soba Noodles with Tempura Prawns

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 Tbs oyster sauce

Soba Noodles:

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


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.

More Recipes

Oakridge Gnocchi with Local Figs, Snowy River Samphire, Caramelised Onion and Taleggio

The diverse flavours throughout this recipe play the perfect complement to the simplicity of fresh g...

BBQ Prawn Skewers and Salsa Verde

This recipe was made for warm weather, a cold beer or two and lingering with family and friends.