Directions

To make

1. Heat up chicken stock in a medium pot. Dissolve miso paste into chicken stock.
2. Add dashi powder, chilli paste, light soy sauce and mirin to the pot. Bring to a gentle boil and simmer for 10 minutes.
3. To prepare prawn tempura, clean, devein and pat dry with a paper towel. Make horizontal shallow slits at the bottom of the prawns and gently straighten them.
4. Sift flour, corn flour, salt and baking powder into a flat bottom bowl. Mix beaten egg with cold water and add into flour slowly. Batter should be fluid but not too thin and runny. Do not over mix the batter.
5. Pre-heat air fryer to 180 °C for 3 minutes.
6. Coat prawn with a thin layer of flour and dredge over batter to coat. Allow the batter to drip. Sprinkle a little flour over the batter covered prawn and set aside. Repeat with the remaining prawns.
7. Spray some oil onto the air fryer basket. Place coated prawns onto the air fryer’s basket and air fry for 8-10 minutes. Check the prawns occasionally to ensure they do not burn.
8. Cook Hakubaku Organic Udon Noodles in a separate saucepan according to package instructions.
9. To assemble, place cooked Udon noodles into a bowl, ladle the broth over the noodles. Place air fried tempura prawns, corn kernels, spring onions and boiled egg (optional) over noodles. Serve hot.