TEMPURA SHRIMP NORI ROLLS

Tempura Shrimp Nori Rolls image

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

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Ingredients

For dipping sauce
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons fresh lime juice
1 teaspoon grated peeled fresh gingerroot
2 tablespoons chopped fresh coriander sprigs (wash and dry before chopping)
For shrimp paste
3/4 pound shrimp (about 30 medium), shelled and deveined
2 tablespoons egg whites (from about 1 large egg)
2 tablespoons heavy cream
1 tablespoon fresh lime juice
1/2 teaspoon grated and peeled fresh gingerroot
2 teaspoons cornstarch
For tempura batter
1 large egg yolk
1 cup all-purpose flour
1 cup ice water
1/4 cup cornstarch
1 teaspoon salt
freshly ground black pepper to taste
four 8-by-7 1/2 inch sheets toasted nori (dried laver)
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 (wash and dry before chopping)
vegetable oil for deep-frying

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.