Tiger prawn and miso broth

Serves 4

Ingredients

• 400g raw tiger prawns with shells and heads
• 2 Tbsp rice bran oil
• 1 onion, sliced
• 1cm ginger, julienned
• 3 Tbsp mirin
• 3 Tbsp soy sauce
• 800ml water
• ½ cup white wine
• 2 sachets instant miso
• 1 Tbsp kecap manis
• juice of half lime
• 2 tsp fish sauce
• 200g tofu, cubed
• 200g fresh udon noodles
• 2 tsp sesame oil

To serve

• 2 spring onions, finely sliced
• handful of snow peas, finely sliced
• ½ red capsicum, finely sliced
• coriander
• 2 tsp black sesame seeds

Method

1. Peel and devein prawns, reserve shells and heads.
2. Heat oil in frying pan, when hot add shells and heads of prawns and cook over high heat. Stir frequently until starting to brown.
3. Add onions and ginger and cook for a further 1 minute. Add wine and cook off.
4. Add mirin, soy sauce and 500ml water. Cover and simmer for 15 minutes.
5. In a medium pot, heat the other 300ml water with the instant miso paste.
6. Strain all the liquid from the prawns into the miso broth.
7. Stir in kecap manis, lime juice and fish sauce into the broth.
8. Add tofu and udon noodles and keep hot on a low heat.
9. In a small pan, heat sesame oil and fry prawn meat for approximately 30 seconds each side or until cooked.

To serve

1. Divide noodles, tofu and broth between bowls. Top with prawns, spring onion, snow peas, capsicum and coriander.
2. Garnish with black sesame seeds.

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