Photograph of the finished Tempura udon

Japan · Mì udon tôm tempura

Tempura udon

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Udon noodles Udon noodles 880 g
  • Photograph of Prawns Prawns 600 g
  • Photograph of Flour Flour 280 g
  • Photograph of Dried flounder Dried flounder 72 g
  • Photograph of Kombu seaweed Kombu seaweed 48 g
  • Photograph of Soy sauce Soy sauce 120 ml
  • Photograph of Mirin Mirin 100 ml
  • Photograph of Oil Oil 1.2 l
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Chicken eggs Chicken eggs 4

Method

  1. 1 Peel the shrimp, leaving the tails intact, then make three incisions along the belly to straighten them when frying.
  2. 2 Mix the flour with ice water and egg yolk, then stir very lightly; the dry flour streaks should remain.
  3. 3 Using less mixing and ice water are two conditions that result in a light, crispy tempura crust instead of a thick, sticky one.
  4. 4 Fry the shrimp at 180 degrees for 90 seconds, then remove and let them stand on a rack to drain the oil.
  5. 5 Cook the kombu broth with dried halibut, then season with soy sauce and mirin.
  6. 6 Boil the udon noodles for 10 minutes, pour in the broth, and then place the tempura shrimp on top right before serving to keep the shells crispy.

With an appliance

  • Air fryer 40 min

    Replace step 4: coat with breadcrumbs, then spray with oil and cook in a hot air fryer at 200 degrees for 8 minutes; the crust is different from tempura, deep-fried but still crispy.

Start cooking