|
Tomato Dashi Soba with Steamed Prawns
Recipe is contributed by Mr Lennard Yeong, a finalist on MasterChef Asia and currently the in-house chef for Miele
Serves: 1
Ingredients:
- Tomatoes, 3 wholes
- Plum vinegar, 1 tbsp
- Lower-sodium salt, 2 pinches (Optional)
- Kombu, 1 pc of 2” square (Optional)
- Prawns, 2
- White pepper, 1 pinch
- Shaoxing wine, 1 tsp (Optional)
- Spring onions, sliced, ½ tsp
- Coriander, ¼ tsp
- Water chestnut, diced, ¼ tsp
- Ginger flower, ¼ tsp
- Soba, 50g
Method
- Blend the tomatoes and place it into a cheesecloth. Place the kombu (optional) in a bowl and allow the tomato juice to drip into the bowl overnight.
- On the next day, season with the plum vinegar and a pinch of salt. Place the mixture in the refrigerator and chill till cold.
- Mix the prawns with a pinch of white pepper, 1 pinch of salt (optional) and a tsp of Shaoxing wine (optional). Let it marinate for 1 hour.
- After that, steam the prawns for around 3 minutes. Allow to cool down, then chill.
- Boil the soba for 1.5 minutes and then chill it in ice water.
- To plate, add all the items into a bowl and it is ready to be served.
Nutrients per serving
Energy: 118.4 kcal
Protein: 8.5g
Total Fat (Saturated Fat): 0.9g (0.2g)
Cholesterol: 27.6mg
Carbohydrates: 18.8g
Sodium: 321.9mg
Dietary Fibre: 0.9g
Watch the recipe here:
