Ingredients
Tempura batter
Method
1.Cook noodles in a large saucepan of boiling water until tender; drain.
2.Bring dashi, sauce and mirin to the boil in a medium saucepan. Reduce heat; simmer 10 minutes.
3.Meanwhile, shell and devein prawns, leaving tails intact. Score underside of prawns to prevent curling during cooking.
4.To make tempura batter, combine ingredients in a medium bowl. Do not over-mix; mixture should be lumpy.
5.Heat oil in a small saucepan. Dip prawns, one at a time, in flour, shake off excess; dip in tempura batter. Deep-fry until golden; drain on absorbent paper. Repeat until all prawns are cooked.
6.Just before serving, divide noodles among serving bowls; top with prawns, ladle over broth. Sprinkle with seven-spice mix and onion.
Always use clean oil for deep-frying; keep it at a constant temperature during cooking. The optimum temperature for vegetables is about 170°C (150°C fan-forced), and is slightly higher for seafood. Japanese seven-spice mix has a hot kick; its ingredients vary according to region. It is available from Asian supermarkets.
Note
