Tempura Shrimp Roll

This is an amazing recipe for anyone that likes sushi and is enjoying our Japanese Food Week here at Eating in Bed!  Today’s recipe is for a delicious Tempura Shrimp Roll that has sweet crunchy shrimp paired with Jumbo Lump Crab, crunchy cucumber, and mild Avocado to even it out.

 

Spicy Tuna Crab Cakes
PHOTO BY TIM KERN

This recipe teaches you how to make a simple egg free Tempura Batter and how to make your first sushi roll!  Here we go!

 

 

SPECIAL EQUIPMENT NEEDED

  • Bamboo Sushi Rolling Mat (Got mine for $2.00 at a Japanese market)
  • Nori Sheets (Compressed Seaweed Paper basically, found at any Japanese market and in a lot of Asian/Foreign Food Aisles of bigger grocery stores)

 

TEMPURA BATTER INGREDIENTS

  • 1 Cup Flour
  • 1/3 – 1/2 Cup Sake
  • 2/3 – 1 Cup Water

 

ROLL INGREDIENTS

  • 4 -5 Medium Sized Shrimp – Butterflied, Deshelled, Deveined, and Already Cooked!
  • 1/4 Japanese Cucumber – Cut into Match Sticks
  • 1/4 Avocado – Cut into Small Rectangles
  • 1/4 Cup Jumbo Lump Crab Meat or Imitation Crab Meat
  • 1/3 – 1/2 Cup Prepared Sushi Rice
  • 1/2 Nori Sheet
  • 1 Cup of Water (for dipping your fingers in before touching the rice)
  • 4 Cups Vegetable Oil

 

TEMPURA BATTER RECIPE

  1. Combine the Flour and the Sake
  2. Stir with a Whisk until Flour gets a little clumpy
  3. Add the Water and Stir until it’s gooey (add extra water and flour as needed!)
  4. Place your Batter into a LARGER container that’s filled with ice, and occasionally drop in 1 ice cube at a time to keep the batter cold, that’s what makes it so fluffy!

 

TEMPURA SHRIMP RECIPE 

(Follow these steps with just about any meat or veggie you want)

  1. Get a Wok or Medium Sized Pot to Medium Heat WITH the oil in it!
  2. Dredge the Shrimps in the Tempura Batter, drip off the excess
  3. Throw those bad boys in the Oil 1 at a time until full
  4. Turn them after about 30-40 seconds
  5. You can tell they’re done when they’re golden brown
  6. Set them on a paper towel or drying rack
CLOSE UP OF SHRIMPY ROLLS!
PHOTO BY TIM KERN

TEMPURA SHRIMP ROLL RECIPE!

  1. Lay 1/2 Sheet of Nori(Shiny Side facing you!) on the Bamboo Sushi Rolling Mat
  2. **NOTE** Use the Dipping Water to keep your finger from getting too covered in stick sushi rice!Place the rice on the Nori and get it 1/4′ thin with about 1/2′ of space on both sides (which is not the case in the picture below, but we were epic meal timing!)

    Sushi Shrimp California Crunchy Roll
    Steve makin some Tempura Rolls - PHOTO BY TIM KERN
  3. Place the Shrimps on the Rice first and press them in
  4. Top with Avocado, Crab, and Cucumber
  5. Roll the Bamboo Mat onto itself, so the 2 pieces of nori without rice are touching
  6. Pull the top piece of Nori tight against the stuffing
  7. Roll it back and forth with some good pressure for about 10 seconds until it feels tight and well formed
  8. For some reason we used a Bread Knife to cut ours. . . you can use whatever you want
Finished up Sushi Roll
Rolls and Spicy Tuna Crab Cakes - PHOTO BY TIM KERN

Enjoy this roll with some Soy Sauce, Wasabi, and Pickled Ginger!  This one flew off the cutting board, but I was able to secure a few pictures.  I hope this has encouraged you to make your own sushi, and if you do I want to see pictures and comments on here!

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