Tempura prawn salad with pickled ginger
Serves 4 | prep 15 mins | total time
- 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
- 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.
- 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.
- 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.
- 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.
- To serve, divide the noodle mixture among four plates. Top with the cucumber and prawns, and sprinkle with the sesame seeds.