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Home >> AGEMONO - DEEP-FRIED Recipes

TEMPURA SHRIMP-STUFFED ZUCCHINI BLOSSOMS WITH SOBA

INGREDIENTS :

340g dried soba noodles, 16 shelled shrimps, 4 eggs, 1 onion (large), 12 zucchini blossoms, 8 stalks of asparagus, 2 spring onion, 4.5 cups of oil, some salt.

SEASONINGS:
(1) some lemon juice, 1 tsp mirin, 1/2 tsp salt, 1/2 tsp ground black pepper.
(2) 5 cups of Dashi broth, 1/2 cup of Japanese soy sauce, 1/2 cup of mirin.
(3) 1 cup of water, 1.25 cups of cake flour.
(4) 1/2 cup of cake flour.

PREPARATION :

1. Devein shelled shrimps with toothpicks; Rinse and pat dry; Chop finely (leaving some small lumps of shrimp); Add seasoning (1); Mix well by stirring clockwise; Leave it for 30 minutes.
2. Peel, rinse and mince an onion; Soak in cold water for 10 minutes; Drain; Wrap the onion with kitchen paper; Squeeze out any excess water.
3. Rinse asparagus; Trim the ends; Cut ino 3 sections.
4. Rinse spring onion; Cut off both ends; Slice thinly.
5. Trim the stems of zucchini blossoms; Remove pistils; Rinse and drain.
6. Add the spring onion, the onion from the step 2 to the shrimp paste from the step 1; Mix well by stirring clockwise.
7. Beat 2 eggs to a strainer for egg yolks; Add 1/4 cup of oil; Whisk till well blended; Add to the shrimp and onion mixture from the step 6; Mix well by stirring clockwise; Transfer to a pastry bag; Make a small hole at the bottom of the pastry bag.
8. Pipe the mixture from the step 7 to the zucchini blossom from the step 5 till very full; Overlap the edges of the blossom to seal (Repeat the step 8 till the blossoms are used up).
9. Add seasoning (2) to a pot; Bring to the boil over a high heat; Turn to a low heat; Cover the pot with its lid; Simmer over a low heat till ready to use.
10. Beat 2 eggs to a bowl; Beat till well blended.
11. Add seasoning (3) to a big bowl; Mix (leaving a few lumps); Gradually stir in the egg solution from the step 10; Mix (leaving a few lumps).
12. Blanch the soba noodles in boiling water for 4 minutes; Lift the soba up immediately; Transfer to a fine-mesh sieve; Rinse in running water till cool; Drain.
13. Pour 4 cups of oil to a deep-heavy-based pan.
14. Pour seasoning (4) to a shallow bowl.
15. Bring the oil in the pan to the boil over a high heat; Lightly dust the asparagus in the bowl with the seasoning (4); Dip the asparagus into the tempura batter from the step 11; Turn to a low heat; Carefully slide the coated asparagus into the oil; Turn to a high heat; Deep-fry over a high heat for 2 minutes; Lift the asparagus up immediately; Drain on kitchen paper.
16. Skim off the floating stuff on the surface of the oil; Dust the stuffed zucchini blossoms in the bowl with the seasoning (4); Dip into the tempura batter from the step 11; Turn to a low heat; Carefully slide the coated blossoms into the oil; Deep-fry over a low heat for 4 minutes; Turn to a high heat; Deep-fry over a high heat for 1 minute; Lift the blossoms up immediately; Drain on the kitchen paper; Turn off the heat.
17. Arrange the soba from the step 12 in serving bowls; Pour the broth from the step 9 over the noodles; Arrange the asparagus tempura and stuffed blossom tempura on top of the noodles; Serve immediately.