Test Kitchen
Notes
Always use fresh, clean oil and keep at a constant temperature during cooking. Optimum temperature for vegetables is about 170°C; slightly higher for seafood. Use a kitchen thermometer, or test oil with a small amount of batter. The oil is the correct temperature when batter turns brown in 30 seconds.
Shichimi togarashi is a Japanese seven−spice seasoning available from some supermarkets and Japanese food stores.
PRAWN TEMPURA UDON
PREP + COOK TIME 30 MINUTES SERVES 4
320g udon noodles
1 litre (4 cups) dashi
½ cup (125ml) Japanese soy sauce
½ cup (125ml) mirin seasoning 8 uncooked large king prawns (560g) vegetable oil, for deep−frying plain flour, for dusting
¼ teaspoon shichimi togarashi (see notes) 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 a large saucepan of boiling water following packet directions until tender; drain.
2 Bring dashi, sauce and mirin to the boil in a medium saucepan. Reduce heat; simmer for 10 minutes.
3 Meanwhile, shell and devein prawns, leaving tails intact. Score underside of prawns to prevent them from curling during cooking.
4 Make tempura batter.
هذه القصة مأخوذة من طبعة Issue 68 2021 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Issue 68 2021 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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