‘Firecracker’ soup curry udon with crispy prawns
Making your own udon noodles is surprisingly simple, and paired with this fiery soup and crispy fried prawns, you are sure to impress your guests. Store the extra spice mix in your cupboard - it's perfect for adding into soups, stews and marinades all year round.
Ingredients
Metric
Imperial
For the udon noodles
- 200ml of water
- 1 tbsp of salt
- 400g of strong flour
- iced water
For the curry powder
- 2 tbsp of turmeric powder
- 2 tbsp of ground coriander
- 1 tbsp of cumin powder
- 1 tsp ground fenugreek
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1 tsp ground fennel seeds
- 1 tsp dried thyme
- 1 tsp cayenne pepper
- 1 tsp ground cardamom
- 1 tsp ground star anise
- 1 tsp ground allspice
For the firecracker curry soup
- 1 tbsp of butter
- 1 shallot, finely diced
- 1 knob of ginger, grated
- 1 Golden Kings potato, finely diced
- 1 carrot, finely diced
- 1 tbsp of gochujang
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp chilli flakes
- 2 tbsp of plain flour
- 700ml of vegetable stock, warm
- 1 tbsp of caster sugar
- salt and pepper to taste
For the panko prawns
- 12 large prawns, shells removed, tails left on
- 100g of flour
- salt and pepper
- 2 Freshlay Farms Golden Yolker® eggs, beaten with 2 tablespoons of water
- 400g of Panko breadcrumbs
- vegetable oil, for shallow frying
For the garnish
- 1 spring onion, finely sliced
- chilli oil, for drizzling
- 1 tsp chilli flakes
Method
Start by making the udon noodles. Mix together the water and salt in a large bowl until dissolved. Add the flour to a separate bowl
- 200ml of water
- 1 tbsp of salt
- 400g of strong flour
Add the water in a steady stream, kneading as you go to bring the dough together
Knead for around 5-8 minutes until smooth and elastic
Roll the dough into a cylinder, then wrap in cling film or store in a container with a tight lid and leave to rest for 30 minutes
While the dough is resting, mix together all the ingredients for the curry powder
- 2 tbsp of turmeric powder
- 2 tbsp of ground coriander
- 1 tbsp of cumin powder
- 1 tsp ground fenugreek
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1 tsp ground fennel seeds
- 1 tsp dried thyme
- 1 tsp cayenne pepper
- 1 tsp ground cardamom
- 1 tsp ground star anise
- 1 tsp ground allspice
Melt the butter in a medium saucepan. Cook down the shallots until soft and fragrant, about 10 minutes, then add in the ginger, potato and carrots and cook for another minute or so
- 1 tbsp of butter
- 1 shallot, finely diced
- 1 knob of ginger, grated
- 1 Golden Kings potato, finely diced
- 1 carrot, finely diced
Add in 2 tablespoons of the curry powder along with the gochujang, smoked paprika, cayenne and chilli flakes
- 1 tbsp of gochujang
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp chilli flakes
Cook out over low heat for another minute, before adding in the flour and stirring everything well
- 2 tbsp of plain flour
Whisk in the hot stock, a splash at a time at first to avoid any lumps forming. Turn the heat up to a medium, then add in the caster sugar
- 700ml of vegetable stock, warm
- 1 tbsp of caster sugar
Leave the curry base to simmer and thicken for around 30 minutes, whisking in more water to thin if necessary
Meanwhile, shape the udon noodles. Gently knead the dough for another minute, then roll out the dough on a floured surface until around 1 cm thick
Lightly dust the dough with flour, then roll out again until 3 mm thick
Cut the dough into thick strips, then pick them up, separate them and dust with flour
Bring a large pot of water to a boil, then cook the udon for 10–13 minutes. Plunge into an ice bath to stop cooking, then set them aside while you prep the prawns
- iced water
Remove the vein from the prawns, then butterfly them
- 12 large prawns, shells removed, tails left on
Season the flour with salt and pepper
- 100g of flour
- salt and pepper
Dust each prawn in flour, then dip them into the egg mix and then into the panko. Repeat this so they are dredged twice
- 2 Freshlay Farms Golden Yolker® eggs, beaten with 2 tablespoons of water
- 400g of Panko breadcrumbs
Heat a centimetre of oil in a heavy-bottomed frying pan. Shallow fry the prawns in the hot oil until golden and crispy
- vegetable oil, for shallow frying
To serve, toss the noodles through the hot curry, season, then spoon into bowls, topping with more curry as desired. Top with some crispy prawns and the garnishes
- salt and pepper to taste
- 1 spring onion, finely sliced
- chilli oil, for drizzling
- 1 tsp chilli flakes
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