TEMPURA SHRIMP NORI ROLLS
Categories Blender Food Processor Ginger Appetizer Fry Cocktail Party Lime Shrimp Chill Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free
Yield Serves about 32 hors d'oeuvre
Number Of Ingredients 26
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.
SALMON SUMMER ROLLS WITH DIPPING SAUCE
A very fresh and delicious way to enjoy salmon, using rice paper for the wrapper. The ingredient list may look long, but it is mostly ingredients that you will have on hand. If you have never used rice paper before, this is a great way to learn how to use them. If you are not particular about making an even 16 rolls, go ahead and play with the amounts to use more or less of what veggies you want. The veggies add a delicious crunch and flavor to the rich salmon.
Provided by Nif_H
Categories Summer
Time 35m
Yield 16 rolls
Number Of Ingredients 18
Steps:
- Dipping Sauce:.
- Mix all sauce ingredients in a bowl. Set aside for the flavors to meld while you are making the spring rolls.
- The Spring Rolls:.
- Cook salmon in olive oil or a nonstick sprayed medium heat pan until cooked through, about 3 minutes a side, depending on the thickness. Sprinkle with salt and pepper to taste. Break salmon apart into medium chunks with a fork and let cool while you prepare your other ingredients.
- Get your ingredients ready so that they are separate and ready to grab for each roll. I split each ingredient pile into 4 so I can divide them more evenly between the 16.
- Set 1 rice paper sheet in very warm water in a pie plate and let sit for about 15 seconds, or until soft and pliable. Remove and set on counter or other flat space where you can place the rice paper. When you remove a sheet, add another one to the hot water while you make a roll, so it will be ready to use for the next one. You will have to replace the water a few times, as it cools.
- Add 1/16th of each of the ingredients vertically on the rice paper, taking up the center half of the sheet. Fold the top quarter and bottom quarter to meet at the center of the ingredients, overlapping slightly. Tightly roll the sheet from one side to the other to make a secure spring roll. The rice paper will automatically stick to itself to "glue" it together. There is a demo on Recipezaar with photos of another way to roll them. You can see it at http://www.recipezaar.com/bb/viewtopic.zsp?t=224922. Scroll halfway down the page to view the photos.
- Repeat until you have 16 rolls and place on a plate or baking tray as you go along. You can make these hours before a party if you wish.
- Cover with plastic wrap to store in refrigerator or serve immediately with dipping sauce.
Nutrition Facts : Calories 70.1, Fat 2.2, SaturatedFat 0.3, Cholesterol 14.8, Sodium 550, Carbohydrate 5.2, Fiber 1.8, Sugar 2, Protein 7.6
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