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Tempura prawn salad with pickled ginger


Serves: 4
timePrep time: 15 mins
timeTotal time:
Tempura prawn salad with pickled ginger
Recipe photograph by Brett Stevens

Tempura prawn salad with pickled ginger


Serves: 4
timePrep time: 15 mins
timeTotal time:

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David Morgan

David Morgan

David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally. 

See more of David Morgan’s recipes
David Morgan

David Morgan

David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally. 

See more of David Morgan’s recipes

Ingredients

  • 250g dried soba noodles
  • 200g mangetout, halved lengthways
  • 75g pickled ginger (often called sushi ginger), drained
  • 2 litres vegetable oil, for deep-frying
  • 75g corn flour
  • 75g plain flour
  • 150ml chilled soda water
  • 600g frozen raw shell-on jumbo king prawns, defrosted, heads removed and peeled with tails left intact
  • ½ cucumber, peeled into ribbons, seeds discarded
  • 1 tbsp sesame seeds (black or white), toasted
For the dressing
  • 3 tbsp mirin (Japanese rice wine)
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • ½ tsp caster sugar

Step by step

  1. Cook the noodles according to packet instructions. Add the mangetout to the pan for the last minute of cooking. Drain, rinse under cold water, then drain again.
  2. Meanwhile, whisk the dressing ingredients in a large bowl until combined. Add the drained noodles, mangetout and the pickled ginger, toss to combine and set aside. Half-fill a large saucepan or deep fryer with oil and heat until it reaches 180°C.
  3. Meanwhile, make a tempura batter. Place the flours in a large bowl and whisk in 150ml chilled soda water until just combined, it's important not to overwhisk.

  4. Pat the defrosted prawns dry with kitchen paper, then, working in 2 batches, dip prawns into the tempura batter to coat, then carefully drop into the oil and deep-fry for 3-4 minutes until lightly golden and just cooked through. Remove and drain well on kitchen paper. Season with salt.
  5. To serve, divide the noodle mixture among four plates. Top with the cucumber and prawns, and sprinkle with the sesame seeds.

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