tempura shrimp nori rolls

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Servs: 32

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


  1. Make sauce:
  2. 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.
  3. Make shrimp paste:
  4. 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.
  5. Make batter:
  6. In a blender blend batter ingredients until smooth. Transfer to s shallow bowl.
  7. Assemble nori rolls:
  8. 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.
  9. 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.
  10. 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.
  11. Cut rolls diagonally into 1/2-inch-thick slices and serve warm or at room temperature with dipping sauce.

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