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. 

Note: 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