Tempura is a simple batter used to cover food in Japanese cuisine . It ’ s light , crunchy , and very popular to young kids and teens . Udon is a fat , rice noodle , commonly eaten in japan and is our editor , Chloe ’ s , favourite noodle .
This recipe is a book extract from The Australian Women ’ s Weekly Cookbooks , Japanese .
PREPARATION TIME 20 MINUTES COOKING TIME 10 MINUTES
� 320g dried thick udon � 1 litre ( 4 cups ) primary dashi � ½ cup ( 125ml ) Japanese soy sauce � ½ cup ( 125ml ) mirin � 8 large uncooked prawns ( 400g ) � Vegetable oil , for frying � Plain flour , for dusting � ¼ teaspoon seven-spice mix ( shichimi togarashi )
� 2 green onions , chopped finely TEMPURA BATTER
� ½ cup ( 75g ) plain flour � ½ cup ( 75g ) cornflour � 1 teaspoon baking powder � 1 cup ( 250ml ) iced soda water
1 Cook noodles in large saucepan in boiling water , uncovered , until just tender ; drain . 2 Bring dashi , sauce and mirin to a boil in medium saucepan ; reduce heat ; simmer broth for 10 minutes . 3 Meanwhile , shell and devein prawns , leaving tails intact , score the underside of prawns to prevent curling during cooking . 4 Mix the tempura ingredients together in a bowl to create the tempura batter . The batter should be lumpy . Don ’ t over mix .
5 Heat oil in small saucepan . Dip prawns , one at a time , in flour , shake off excess ; dip in tempura batter . Deep-fry until browned lightly ; drain on absorbent paper . Repeat until all prawns are cooked .
6 Just before serving , divide noodles among serving bowls , place two prawns on top of the noodles , ladle broth over and sprinkle with seven-spice mix . Sprinkle with onion .