May 7, 2019
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.)
1Blend 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.
2On the next day, season with the plum vinegar and a pinch of salt. Place the mixture in the refrigerator and chill till cold.
3Mix 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.
4After that, steam the prawns for around 3 minutes. Allow to cool down, then chill.
5Boil the soba for 1.5 minutes and then chill it in ice water.
6To plate, add all the items into a bowl and it is ready to be served.