In making tempura, for me, it is like having a chemistry reaction. You drop the meat/veggies inside and it goes ‘zarrrr….’, and almost immediately, it is cooked. Satisfaction!
Just flour and water, and that’s all I use for the batter, I realize the eggs make the batter less crispy. The differential in the batter and oil temperature is the key to master. Everything else is quite rudimentary, actually. 🙂
4 bundles of ramen/udon/soba noodles
4 cups of dashi stock
1/4 cup light soya sauce (soyu)
1/3 cup mirin
Tempura prawns or any other kinds of tempura
8 tiger prawns (I could only find medium banana prawns but it works)
1/2 cup self-raising or tempura flour
1/2 teaspoon baking soda if using tempura flour
1/2 cup water soaked in crushed ice
- Deshell prawns and remove sand veins.
- Cut the belly side in 1 cm intervals, half way down the prawns.
- Stretch prawns to make them longer along these cuts, but do not break prawns.
- Dip into flour, set aside.
- Roughly add the iced water together with some crushed ice to the flour, do not mix thoroughly. Some flour should still be visible.
- The oil must be super hot, because your batter is ice cold.
- From a low height, drop down some batter. You should get tempura bits.
- Dip the prawns into the batter and then into the hot oil, it takes just 1/2 minute to cook.
- Drain and arrange on plate or in the noodles.
- Bring all the ingredients to boil.
- Add the noodles and cook till al dente.
- Add toppings.