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200g Dried Buckwheat Soba Noodles
120ml Tsuyu (Soy-based dipping sauce)
2 Spring Onion, Thinly Sliced
100g Baby Spinach
30g Cherry Tomatoes, Halved
2 tbsp Roasted Sesame Dressing
150g All-Purpose Flour
25g Baking Soda
250ml Soda Water
6pcs Tiger Prawn
2 tbsp Roasted Seaweed, Shredded
2 tsp Fresh Wasabi
160ml Cold Water
A Few Ice Cubes
1. In a pot of boiling water, boil buckwheat soba noodles according to the packet instructions (estimated 5 minutes). Have a bowl of ice water and a strainer ready in the sink. Once noodles is ready, pour into strainer and toss under running water to quickly cool down noodles. Then, transfer noodles into the bowl of ice water and leave to chill while preparing next steps.
2. Strain noodles out of iced water and serves on bamboo mat on a plate. The bamboo mat is to help in draining any remaining water from the noodles so it would not soak in the water and become soggy.
3. In a jug, mix tsuyu with cold water. Pour into dipping bowls to serve.
4. In a small plate, assemble a small amount of wasabi in between some seaweed and spring onion. Serve on the side with dipping bowl.
5. Mix a salad of baby spinach and cherry tomatoes with roasted sesame dressing to serve on the side.
6. Whisk egg with soda water in a mixing bowl. Add icecubes to keep cold. Mix flour with baking soda and whisk together before adding into egg and soda water mixture. Mix lightly with a pair of chopsticks until just starting to come together.
7. Heat oil in a pot on medium. Powder prawns in flour then dip into batter to completely coat prawns. Lower prawn into oil while swirling around for about 10-20 seconds to form a light crust, then let it fry until cooked for about 2 minutes (depending on size). Drain excess oil on a kitchen towel and serve with soba.