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Chilled Noodles with Prawns and Tomato
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Serves : 4
Preparation time : 30 minutes
Cooking time : 15 minutes
Ingredients :
375ml Basic Dashi Stock (Below)
90ml mirin
90ml soy sauce
21/2 liters water
350g dried somen noodles
12-15 prawns
Iced water plus ice cubes
2-3 ripe tomatoes, each cut into 6 wedges
1 baby cucumber, thinly sliced
2 spring onions, thinly sliced
2 tablespoons grated fresh ginger
Method :
To make dipping sauce, combine the Basic Dashi Stock, mirin and soy sauce and cook until boiling.
Bring 2 liters water to a boil in a large saucepan and add noodles, stirring gently to keep them separate. Cook at a vigorous boil until the noodles cooked but still firm, about 5 minutes. Drain in colander and rinse under cold water. Drain well and cover with a damp kitchen towel until completely cool.
Peel and devein the prawns. Bring 2 cups salted water to a boil in a saucepan, and poach prawns until they turn pink and opaque, about 1 minute. Drain and cool.
Divide noodles equally among four serving bowls and cover noodles with iced water. Add three ice cubes to each bowl and arrange the prawns, tomatoes and cucumber on top.
Place spring onions and grated ginger into 4 small dishes and pour dipping sauce over the top, adjusting to taste. Dip the noodles, prawns and vegetables into the dipping sauce before eating.
Basic Dashi Stock (Bonito Flake Stock)
Makes 1 liter
Preparation time : 5 minutes
Cooking time : 20 minutes
10cm square piece konbu , wiped clean
1 liter water
60ml cold water
90g bonito flakes
Cut konbu square into 4 narrow strips. Place in a saucepan with 4 cups water and cook over medium heat. Heat until just about to boil, then quickly remove pan from the heat, remove and discard konbu.
Add the cold water and bonito flakes to the konbu broth. Bring to a boil then remove immediately from heat, and set aside to cool.
When all the bonito flakes have sunk to the bottom, pour the liquid over a strain and discard the flakes.
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