Ingredients

  • Tempura batter
  • 1 egg yolk
  • 125 grams plain flour
  • 235 milliliters ice water
  • 30 grams cornstarch
  • 1 teaspoon salt and pepper
  • Dipping Sauce
  • 55 milliliters soy sauce
  • 30 milliliters honey
  • 30 milliliters lime juice
  • 1 teaspoon ginger root minced
  • 2 tablespoons cilantro chopped
  • Shrimp Paste
  • 340 grams shrimp raw,shelled,deveined
  • 1 egg white
  • 30 milliliters double cream
  • 1 tablespoon lime juice
  • ½ teaspoon ginger root minced
  • 2 teaspoons cornstarch
  • 4 nori
  • 1 green onion quartered lengthwise
  • ½ carrot cut in thin strips
  • ½ bell pepper, red cut in thin strips
  • ¼ cup cilantro chopped
  • 250 milliliters Vegetable oil for deep-frying
  • 500 grams lettuce, red leaf

Directions

1. Batter-Blender batter ingredients until smooth. Let rest 1/2 hour. Transfer to shallow bowl (orange rectangle tupperware).
2. Sauce-Combine all ingredients except coriander. May be made 3 days ahead and chilled, covered. Add coriander before serving.
3. Paste-Magimix all ingredients until a smooth paste. May be made 1 day ahead and chilled, covered.
4. Assemble-Cover lower 2/3 nori sheet with 1/4 of paste. Brush dipping sauce on upper 1/3. Arrange scallion, carrot, red pepper strips along lower edge. Sprinkle coriander on top. Roll tightly. Can be assembled to this point 1 day ahead, chilled and covered. Bring rolls to room temperature before battering.
5. Frying-Flour rolls then dip into tempura batter then into hot oil. Fry until golden brown. Cut rolls diagonally. Serve warm with dipping sauce. Makes about 40 hors d'oeuvres.



Categories
SaladsAppetizer, hotCanapË
Keywords
SaladsAppetizer, hotCanapË
MacGourmet downloadTempura Shrimp Nori Rolls. To import, drag image to your MacGourmet recipe box.