- * 250g dried soba noodles* 200g snow peas* 150g frozen edamame beans* 75g pickled ginger, drained* 2 litres vegetable oil, for deep-frying* 1 cup of Panko crumbs* 1 cup of all purpose flour* 1 teaspoon paprika* ½ garlic powder* 2 eggs, beaten* 500g 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* Kewpie mayonnaise or aioli, to dip with prawns.
- 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 snow peas to the pan for the last minute of cooking. Drain, rinse under cold water, then drain again.
- Put the edamame beans in a glass bowl with a little bit of water and microwave in 1 minute increments, for a total of three minutes, or until tender.
- Meanwhile, whisk the dressing ingredients in a large bowl until combined.
- Add the drained noodles, snow peas, edamame and the pickled ginger into a large bowl, toss to combine and set aside.
- In a bowl, mix flour, paprika and garlic powder together. Place beaten eggs and paprika in separate bowl
- Heat oil in a deep fryer or deep saucepan until it reaches 190°C. Dip each prawn into the flour mixture first, then the eggs, and finally into the panic crumbs to coat. Fry a few at a time until golden brown. This should take no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels before serving.
- To serve, divide the noodle mixture among four plates. Top with the cucumber and prawns, and sprinkle with the sesame seeds.
Brands and product used
- Obento - Mirin Seasoning
- Obento - Rice Wine Vinegar
- Obento - Panko Breadcrumbs