Tempura prawn salad with pickled ginger

Name: Tempura prawn salad with pickled ginger
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

www.sainsburysmagazine.co.uk

David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York.

View full recipe on www.sainsburysmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.

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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