• Ingredients: 27
  • Serves: 32

Tempura shrimp nori rolls with sheets toasted nori, scallion, quartered lengthwise, 1/2 red bell pepper, cut into thin strips, 1/2 large carrot, cut lengthwise into thin strips, chopped fresh coriander sprigs, vegetable oil for deep-frying.

Ingredients

For dipping sauce

  • 1/4 cup soy sauce
  • 2 tbsps. honey
  • 2 tbsps. fresh lime juice
  • 1 tsp. grated peeled fresh gingerroot
  • 2 tbsps. chopped fresh coriander sprigs

For shrimp paste

  • 3/4 lb. shrimp , shelled and deveined
  • 2 tbsps. egg whites
  • 2 tbsps. heavy cream
  • 1 tbsp. fresh lime juice
  • 1/2 tsp. grated and peeled fresh gingerroot
  • 2 tsps. cornstarch

For tempura batter

  • four 8-by-7 1/2 inch sheets toasted nori
  • 1 scallion, quartered lengthwise
  • 1/2 red bell pepper, cut into thin strips
  • 1/2 large carrot, cut lengthwise into thin strips
  • 1/4 cup chopped fresh coriander sprigs
  • vegetable oil for deep-frying

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid

Dippers

Directions

Make sauce:

  1. Step 1 In a bowl stir together soy sauce, honey, lime juice, and gingerroot until combined well. Sauce may be made 3 days ahead and chilled, covered.

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Make shrimp paste:

  1. Step 2 In a food processor pulse shrimp paste ingredients together until they just form a smooth paste. Shrimp paste may be made 1 day ahead and chilled, covered.

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Make batter:

Assemble nori rolls:

  1. Step 3 On a work surface arrange 1 nori sheet, shiny side down, with a long side facing you. Spread 1/2 cup shrimp paste across lower two thirds of nori and brush top third of nori with sauce.

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  2. Step 4 Top carrot evenly with one fourth bell pepper strips and sprinkle with 1 tablespoon coriander. Beginning with edge closest to you, roll up nori tightly and trim ends if necessary.

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  3. Step 5 Make 3 more rolls with remaining nori, shrimp paste, sauce, vegetables, and coriander in same manner.

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  4. Step 6 Rolls may be assembled 1 day ahead and chilled, covered. Bring rolls to room temperature before preceeding.
  5. Step 7 In a deep heavy skillet heat 3 inches oil to 375°F. on a deep-fat thermometer. Dip 1 roll in batter to coat completely.

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  6. Step 8 Transfer roll to hot oil with 2 pairs of metal tongs and fry until golden, about 4 minutes. Transfer roll to paper towels to drain and fry remaining 3 rills in same manner, making sure oil returns to 375°F.

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  7. Step 9 Cut rolls diagonally into 1/2-inch-thick slices and serve warm or at room temperature with dipping sauce.

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Nutrition information

Calories 75 Carbohydrates 6 g (2%)
Fat 6 g (9%) Protein 1 g (2%)
Saturated Fat 1 g (3%) Sodium 188 mg (8%)
Polyunsaturated Fat 1 g Fiber 0 g (1%)
Monounsaturated Fat 4 g Cholesterol 7 mg (2%)