Tempura Shrimp Nori Rolls

Ingredients

  • vegetable oil for deep-frying
  • ¼ cup chopped fresh coriander sprigs (wash and dry before chopping)
  • 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
  • 1 teaspoon salt
  • + 16 more ingredients
    • ¼ cup cornstarch
    • 1 cup ice water
    • 1 cup all-purpose flour
    • 1 large egg yolk
    • 2 teaspoons cornstarch
    • ¾ pound shrimp (about 30 medium), shelled and deveined
    • 2 tablespoons chopped fresh coriander sprigs (wash and dry before chopping)
    • 2 tablespoons fresh lime juice
    • 2 tablespoons honey
    • ¼ cup soy sauce
    • ½ large carrot, cut lengthwise into thin strips
    • 1 tablespoon fresh lime juice
    • 2 tablespoons heavy cream
    • 2 tablespoons egg whites (from about 1 large egg)
    • ½ teaspoon grated and peeled fresh gingerroot
    • 1 teaspoon grated peeled fresh gingerroot

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...

View full recipe at SpringPad

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