Crispy Prawns with Soba noodles
Serves: 4
Style: Japaneasy
Difficulty: Easy
Ingredients
270g Hakubaku Organic Soba noodles
1/3 cup Japanese Soy sauce
1 tbsp sake
1 tsp instant dashi
1 tbsp caster sugar
1 eggwhite
16 green prawns, cleaned with tails intact
1 cup panko crumbs
spring onions
sliced nori sheets to serve
vegetable oil for deep frying
Crispy Prawns with Soba noodles
Method
1. Cook Hakubaku Soba noodles as per the packet directions.
2. Put dashi, soy, sake, sugar and 1 litre of water in saucepan and bring to boil then simmer while preparing prawns.
3. Get oil ready for deep frying.
4. Beat eggwhite, dip prawns in then coat with breadcrumbs. Deep fry prawns until lightly brown.
5. Divide noodles between 4 bowls, add dashi soup and then prawns.
6. Garnish with spring onions sliced on the angle and serve with Nori sliced on the side.

My All-Time Favourite!! No arguments, no discussion! Made in a jiffy and fit for the fussiest guests.
Remember how good lemongrass smells while frying – you won’t be disappointed.
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