Tempura Shrimp Nori Rolls Recipes

Steps:

• For the tempura: Set a large bowl inside a larger bowl filled with ice and let sit until the top bowl becomes cold to the touch (see Cook's Note). Add the eggs and ice water and whisk vigorously to combine. Sift the flour and cornstarch directly over the liquid and stir only a few times to combine. (It's okay if the batter has some lumps. The gluten in the flour must not be overworked or the batter won't be light.)
• Pour the oil into a deep, heavy-bottomed pot to a depth of about 4 inches and heat to 360 degrees F over medium heat. Line a baking sheet with paper towels and get a slotted spoon ready.
• Cut a few incisions down the inside length of each shrimp tail so it relaxes, straightens out and no longer curls. Sprinkle with salt.
• Dunk the shrimp into the batter to coat. Carefully transfer to the hot oil, gently swirling the oil for even frying on all sides. Fry until the shrimp are light brown with a crispy exterior, 2 to 3 minutes. Remove with a slotted spoon to the paper towels and immediately season with salt.
• For the spicy mayonnaise: Stir together the mayonnaise, sriracha, dark soy sauce, lime zest and lime juice in a medium bowl. Taste and adjust the seasoning. Set aside.
• For the sushi roll: Completely wrap a bamboo sushi-rolling mat in a tight layer of plastic wrap. (This keeps the rolls from sticking to the mat.)
• Put one nori sheet shiny-side down on the wrapped bamboo mat. Gently press and spread about 1/2 cup sushi rice into a shape that matches the nori, leaving a 1/2-inch border around the edges.
• Starting at the end closest to you, spoon spicy mayonnaise along the edge of the rice layer. Lay 2 cucumber batons on top and another drizzle of spicy mayo. Place 2 pieces of shrimp tempura on top. Roll the nori up over the fillings, tucking the clean edge underneath to completely encase them. Top with the bamboo mat and gently press, curling your fingers to tighten up the roll.
• Remove the roll from the mat and cut into 8 even pieces with a serrated knife, but do not separate them. Shingle the pieces on a plate, slightly overlapping. Top each piece with tobiko wasabi and drizzle the roll with spicy mayonnaise.
• Repeat the rolling process with the remaining ingredients. Serve the rolls with freshly grated wasabi, pickled ginger and soy sauce on the side.

Steps:

• Cook off soba noodles, as any pasta, strain and rinse. Toss with sesame oil.
• In a mixing bowl add ice cubes and 1 egg and scramble with fingers. Add half of water and baking soda and stir with fingers. Slowly add flour until it forms a loose batter: do not over work -- flour will not be totally incorporated. Add pinch of salt.
• Bring peanut or corn oil for frying to 350 degrees F. Place shrimp one at a time into batter, coat and place in oil. Cook until floating and golden, approximately1 to 2 mintutes, depending on size of shrimp. Salt lightly and place on towel to dry.
• Using a rolling mat, place 1 sheet of nori, shiny smooth side down. Apply one finger tip of wasabi on nori, then start layering vegetables. Lay leaves of spinach on lower half of sheet and place carrots, squash, then 2 shrimp on next,tails facing outward. Finish with a layer of soba noodles, red cabbage and scallions.
• Take bottom edge of nori sheet and begin to roll sheet. When you can tuck the edge on first rotation, bring the mat up to help finish rolling. Using one hand, hold top of nori to keep roll tight. With the other hand pull gently as you roll. When 1/2-inch from top, place water on finger tips and dampen slightly top edge of nori. This will help nori to adhere to itself. Place aside with finished edge side down. Repeat this process, then slice into bite- size pieces. Plate and garnish with julienne shiso, sesame seeds and soy sauce.

Steps:

• 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.
• Make shrimp paste:
• 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.
• Make batter:
• In a blender blend batter ingredients until smooth. Transfer to s shallow bowl.
• Assemble nori rolls:
• 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. Arrange 1 scallion quarter on shrimp paste across bottom edge and top with 3 carrot strips.
• 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. Make 3 more rolls with remaining nori, shrimp paste, sauce, vegetables, and coriander in same manner. Rolls may be assembled 1 day ahead and chilled, covered. Bring rolls to room temperature before preceeding.
• 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. 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. before adding next roll.
• Cut rolls diagonally into 1/2-inch-thick slices and serve warm or at room temperature with dipping sauce.

Steps:

• In a small bowl, mix flour, cornstarch, egg and ice water. Sprinkle extra flour on a plate. Score shrimp across backs and press down to elongate. Heat oil over high heat, checking temperature by dropping a spoonful of batter in oil. The temperature is right if the piece drops halfway and then floats back to the surface. Batter shrimp, dredge in flour and fry until golden brown. Drain on paper towels. Heat nori in a 350 degree fahrenheit oven to soften slightly, about 3-4 minutes. Working with one sheet of nori at a time, with shiny side facing down and with long side facing you, spread 1/2 cup rice in an even layer on each sheet, leaving a 1/2 inch border on long sides. Arrange shrimp in a line across rice. Arrange a green onion on top of shrimp. Roll and cut each piece into 6 slices.