PRAWN AND NOODLE BUNDLES
INGREDIENTS
- 12 ( about 500g ) uncooked king prawns
- 200g Japanese somen noodles
- 3/4 cup cornflour
- 2 teaspoons sake
- 2 egg yolks
- 2 tablespoons water, approximately
- 12 chives oil for deep - frying
WASABI Soy Sauce
- 2 tablespoons light soy sauce
- 2 teaspoons sake
- 2 teaspoons sugar
- 1/4 teaspoon wasabi paste
PRAWN AND NOODLE BUNDLES METHOD:
Shell and devein prawns, leaving tails intact.Break noodles in half. Blend sifted cornflour with sake, egg yolks, and enough water to mix to a smooth batter. Dip each prawn in batter, roll in noodles; cover, and refrigerate for 1 hour or until noodles cling to the batter.
Add chives to the pan of boiling water, drain immediately, rinse under cold water; drain.
Just before serving, deep-fry bundles in hot oil until lightly browned and cooked through; drain on absorbent paper. Tie each prawn bundle with a chive; serve hot prawns with sauce.
Wasabi Soy Sauce: Combine all ingredients in a bowl, and stir until sugar is dissolved. Makes 12.
Prawns and sauce can be prepared a day ahead.
Storage: Separately, covered, in the refrigerator.
Freeze: Not suitable.
Microwave: Not suitable.
Also Read: SPINACH AND CABANOSSI PARCELS WITH PASTA
