Tempura Soba

Light Lunch Japanese Style
Good for Summer

Shrimp

For this Japanese dish, prepare a Soba Buckwheat Noodles in the usual way, and augment with some Tempura style Pawns prepared in this simple way.

Tempura Soba

Japanese

Ingredients

2 large Prawns per person
Vegetable oil, enough to fry Prawns
For the batter: 1 Egg, 4 ounces Unbleached Flour and 1 cup cold Water
Long Onions sliced finely for garnish

Method:

Prepare the Soba in the usual way and reserve.

Make the batter by mixing Flour, Egg and Water together, whisking lightly, without trying to make the mixture too smooth.  A few lumps won’t matter as Tempura Batter is intended to use immediately after making.  So don’t let it stand.

Heat  the Oil slowly in a saucepan.  Prepare the Prawns, dip in the Batter and fry them in the hot Oil.  Drain on a paper and place on top of a bowl of Soba Noodles, then pour Soba Sauce over the Noodles, garnish with cut-up Long Onions, placing the fried Prawn on top.  This can be served cold, but is very good when served hot. Adapted from Joan Itoh.

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Soba Buckwheat

Soba Buckwheat Noodles

 

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