Chef's Choice - HBC Trading Australia
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[Ingredients] Servings: 2 - 4
1x Chef’s Choice Organic Noodles range
2 cups of water
2 ½ cups of Tempura butter mix
Grapeseed Oil
1 cup Flour
1 small eggplant
5-10 raw prawns
1 shiitake mushroom
Tsuyunomoto (Seasoning Soy Sauce)
1 Shallot sliced
[Directions]
1. Pour 2 cups of water and 2 ½ cups of tempura butter mix into a large bowl and mix well.
2. Pour Grapeseed Oil into a pot/saucepan and put on medium heat.
3. Place 1 cup of flour on a bowl. Cut the small eggplant in half and dip the eggplant into the flour before coating it in the tempura butter mix and cooking in the grapeseed oil. Place on a plate covered in paper towel.
4. Repeat step 3 using the prawns.
5. Fill a large pot with water until boiling and add the noodles. Boil for 4 min.
6. Wash the noodles 2-3 times to remove excess starch. Set the noodles aside.
7. Cut the top of the shiitake mushroom.
8. Pour Tsuyunomoto sauce (Seasoning Soy Sauce) and water in a measuring cup. Ratio 1:5.
9. Fill a large pot with the Tsuyunomoto sauce on medium heat and pour the noodles in.
10. Place the cut shiitake mushroom and mix together.
11. Pour into a large bowl and add the prawns and eggplant. Sprinkle sliced shallots.
