Tempura Udon / 튀김우동 Recipe
Shrimp and vegetable tempura with noodles in clear soy sauce broth.
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Ingredients
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Tempura Batter
Tempura Ingredients
Udon Noodles
Broth
Method
Prepare Tempura Batter
- 1
Mixing the Batter
In a large bowl, combine the all-purpose flour and cornstarch. In a separate bowl, whisk the egg with cold water and ice cubes. Pour the wet ingredients into the dry ingredients and mix gently until just combined. The batter should be slightly lumpy.
Prepare Tempura Ingredients
- 2
Prepare Vegetables and Shrimp
Prepare the shrimp and vegetables by slicing them into appropriate sizes. For the shrimp, ensure they are peeled and deveined. Vegetables should be thinly sliced or julienned for even cooking.
Fry Tempura
- 3
Heating Oil
In a deep frying pan or pot, heat oil to 350°F (175°C). Use enough oil to submerge the tempura ingredients.
- 4
Frying Tempura
Dip each shrimp and vegetable piece into the tempura batter, allowing excess batter to drip off. Carefully place them into the hot oil and fry in batches until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
Cook Udon Noodles
- 5
Cooking the Noodles
In a pot of boiling water, cook the udon noodles according to package instructions, usually about 5-7 minutes. Drain and rinse under cold water to stop cooking, then set aside.
Prepare Broth
- 6
Assemble the Dish
- 7
Final Assembly
In bowls, place a portion of udon noodles, then ladle the hot broth over the noodles. Top with tempura shrimp and vegetables. Garnish with sliced scallions before serving.
