Recipe for Shrimp tempura roll
A beautiful golden crispy roll for all sushi fans. It is easy to make and can be served as quick appetizer too or for those picnic out.
Servings 2 rolls
Ingredients
- 1 cup cooked & seasoned sushi rice
- 6 large shrimps
- 1/4 avocado
- 4 Tbsp bread crumb
- 2 sheets of nori
- Roasted sesame
- 18 oz of veggies oil for frying
For Tempura batter
- 3 1/2 Tbsp all purpose flour
- 2 Tbsp cornstarch
- 1/2 tsp baking powder
- 1/4 tsp curry powder
- 3-4 oz icy cold soda water or water or beer
- Salt & ground pepper
Tools & Equipment
- Bamboo rolling mat
- Plastic wrapper
- Small saucepan for frying
Instructions
Prepare Shrimp tempura
- Peel and devein all the shrimps, leave the tails on and let sit to air dry a bit.
- In a wide enough container, mix 31/2 Tbsp of all purpose flour with 2 Tbsp cornstarch, 1/2 tsp baking powder and 1/4 tsp curry powder. Sprinkle on some salt and ground pepper, sift and mix evenly.
- Dredge all the shrimp in this dry mixture so that all shrimps are coated evenly, dust off excess powder.
- Pour 3 to 4 oz of icy cold (as in crushed ice + liquid) of carbonated water or plain water into the batter mix, whisk to smooth.
- Dip all the powder-coated shrimps into the batter.
- In a small saucepan, pour in veggies oil, and wait until the oil are hot enough.
- Deep fry all the battered shrimps until golden crispy.
- Remove tempura shrimp and transfer to parchment paper/towel to allow excess oil dripping.
- Remove sauce pan from the heat source, then add 4 Tbsp of bread crumb to the hot oil, they will brown immediately.
- Get a strainer to save these bread crumbs for decoration later.
Making the roll
- Slice the avocado quarter into 4 strips along its length.
- Wrap the bamboo mat with plastic wrapper all around.
- Place the nori's smooth side down over the rolling mat.
- Wet your hand with some vinegar as you knead & pan sushi rice all over the nori surface.
- Sprinkle some roasted sesame over the rice.
- Now turn the nori upside down, so that the black nori is now facing up.
- Arrange 3 shrimps and 2 avocado strips along the nori side.
- Roll the bamboo mat while gently apply some pressure to form its shape.
- Once the rolling is finished, gently tap and hold the mat over it for 10-20 second to keep the shape in place.
- Wrap a the roll with plastic wrapper and set aside.
- Repeat with the second rolls or more.
- Make sure your knife is clean, wet it with some vinegar/water solution, then cut across each roll while its plastic wrapper still intact.
- Once everything is cut, gently remove the plastic wrapper from each piece and transfer to serving plate.
- It's now ready to serve.