|
4
3
tablespoons
45 g
Dashi Soup
:
1
1
tablespoon
1/2
teaspoon |
raw king prawns or 8 medium size prawns
sake or 6 tablespoons white wine
dried somen (very fine) noodles
cress, to
garnish
quantity dashi, opposite
soy sauce
salt |
Method :
- Make a slit lengthways along the
back of each prawn and remove black vein like intestine.
- Place prawns in a saucepan with
sake and 3 tablespoons water, or with white wine only, and steam for
2-3 minutes.
- Remove from heat and cool down in
the saucepan.
- Peel prawns, leaving tail shell
on.
- Cook noodles in boiling water for
about 3 minutes then rinse in cold water, changing water several
times.
- Divide noodles between 4
individual soup bowls.
- Place one large prawn or 2 medium
size ones on each portion of noodles.
- Heat dashi and season with soy
sauce and salt.
- Pour hot soup gently over prawns
and noodles and garnish with a few sprigs of cress.
Serves 4
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