Tempura Ramen
In making tempura, for me, it is like having a chemistry reaction. You drop the meat/veggies inside and it goes ‘zarrrr….’, and almost immediately, it is cooked. Satisfaction!
Just flour and water, and that’s all I use for the batter, I realize the eggs make the batter less crispy. The differential in the batter and oil temperature is the key to master. Everything else is quite rudimentary, actually. 🙂
My daughter’s absolute favourite, easy to make, just 10 minutes, including making your own dashi stock from bonito flakes. Beats eating instant noodles and oh… so much nicer….
Recipe
Tempura Ramen
- Prep
- 0 min
- Cook
- 0 min
- Total
- 0 min
- Serves
- 0
Ingredients
- 4bundles of ramen/udon/soba noodles
Soup
- 4 cupsof dashi stock
- 1/4 cuplight soya sauce, soyu
- 1/3 cupmirin
- Toppings
- Green onions
- Shichimi togarashi
- Seaweed
- Tempura prawns or any other kinds of tempura
Tempura prawns
- 8tiger prawns, I could only find medium banana prawns but it works
- 1/2 cupself-raising or tempura flour
- 1/2 teaspoonbaking soda if using tempura flour
- 1/2 cupwater soaked in crushed ice
Method
- Tempura Prawns
- 01Deshell prawns and remove sand veins.
- 02Cut the belly side in 1 cm intervals, half way down the prawns.
- 03Stretch prawns to make them longer along these cuts, but do not break prawns.
- 04Dip into flour, set aside.
- 05Roughly add the iced water together with some crushed ice to the flour, do not mix thoroughly. Some flour should still be visible.
- 06The oil must be super hot, because your batter is ice cold.
- 07From a low height, drop down some batter. You should get tempura bits.
- 08Dip the prawns into the batter and then into the hot oil, it takes just 1/2 minute to cook.
- 09Drain and arrange on plate or in the noodles.
- Noodles
- 10Bring all the ingredients to boil.
- 11Add the noodles and cook till al dente.
- 12Add toppings.