Prawn wasabi tempura on glass noodle salad

Ingredients

Directions

1. 1

   For the salad, put glass noodles in boiling salted water. Remove the pot from the hot stove and let the noodles stand for two minutes. Pour into a sieve, rinse with cold water and drain well.

2. 2

   Peel and wash the carrots. Clean and wash the peppers. Cut vegetables into thin strips. Heat a tablespoon of oil. Add the prepared vegetables and fry for two minutes, turning them over. Clean and wash spring onions and cut into thin slices.

3. 3

   Wash and clean the chilli and cut into rings. For the salad dressing, wash the lime hot and rub dry. Grate the skin thinly, squeeze the juice. Whisk vinegar, two tablespoons lime juice and zest, salt, chilli and honey.

4. 4

   Add sesame oil and three tablespoons of soy oil drop by drop. Stir in soy sauce. Chop the noodles with a knife. Mix salad dressing, noodles and vegetables and leave to stand. For the batter mix starch, flour and baking powder.

5. 5

   Add 150 millilitres of cold water and mix to a smooth dough. Add the wasabi paste and stir in. Season with salt. Peel the shrimps, except for the tail fin, and remove the gut. Wash the prawns, dab dry, pull through the dough and fry in hot oil for four minutes in portions until crispy.

6. 6

   Drain on kitchen paper. In the meantime, wash the coriander, shake dry and cut the leaves into strips. Arrange salad and prawns on plates and sprinkle with coriander.