Tempura prawn salad with pickled ginger | Sainsbury`s Magazine

Ingredients

• 250g dried soba noodles
• 200g mangetout, halved lengthways
• 75g pickled ginger (often called sushi ginger), drained
• 2 litres vegetable oil, for deep-frying
• 75g corn flour
• 75g plain flour
• 150ml chilled soda water
• 600g frozen raw shell-on jumbo king prawns, defrosted, heads removed and peeled with tails left intact
• ½ cucumber, peeled into ribbons, seeds discarded
• 1 tbsp sesame seeds (black or white), toasted
• 3 tbsp mirin (Japanese rice wine)
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• ½ tsp caster sugar