This heart-healthy dish is part of a four-course menu created by MasterChef Asia finalist Chef Lennard Yeong for the Singapore Heart Foundation. (Prep time excludes time to prepare tomato dashi, and marinating time.)
- 3 whole tomatoes
- 1 tbsp plum vinegar
- 2 pinches low sodium salt (optional)
- 1 pc of 2” square Kombu (optional)
- 2 prawns
- 1 pinch white pepper
- 1 tsp Shaoxing wine (optional)
- ½ tsp spring onions, sliced
- ¼ tsp coriander
- ¼ tsp water chestnut, diced
- ¼ tsp Ginger flower
- 50 g Soba
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.