Tempura Shrimp Nori Rolls

Ingredients

• vegetable oil for deep-frying
• ¼ cup chopped fresh coriander sprigs (wash and dry before chopping)
• ½ large carrot, cut lengthwise into thin strips
• ½ red bell pepper, cut into thin strips
• 1 scallion, quartered lengthwise
• four 8-by-7 ½ inch sheets toasted nori (dried laver)
• freshly ground black pepper to taste
• + 16 more ingredients
• • 1 teaspoon salt
  • ¼ cup cornstarch
  • 1 cup ice water
  • 1 cup all-purpose flour
  • 1 large egg yolk
  • 2 teaspoons cornstarch
  • ½ teaspoon grated and peeled fresh gingerroot
  • 1 tablespoon fresh lime juice
  • 2 tablespoons heavy cream
  • 2 tablespoons egg whites (from about 1 large egg)
  • ¾ pound shrimp (about 30 medium), shelled and deveined
  • 2 tablespoons chopped fresh coriander sprigs (wash and dry before chopping)
  • 1 teaspoon grated peeled fresh gingerroot
  • 2 tablespoons fresh lime juice
  • 2 tablespoons honey
  • ¼ cup soy sauce

1. Make sauce: 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. Bring sauce to room temperature before serving. Stir in coriander. 2. Make shrimp paste: In a food processor pulse shrimp paste ingredie...

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