Tempura Shrimp And Tofu Roll

By á-170456

Ingredients

• FOR THE ROLLS:
• 1/2 package soft tofu - (14-oz pkg) drained
• 1/2 pound uncooked shrimp shelled, deveined, and minced
• 1/4 cup chopped cilantro
• 1/4 cup grated carrot
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1/4 teaspoon freshly-ground white pepper
• 8 sheets Japanese nori cut in half
• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 egg
• 1 cup water
• 1 tablespoon vegetable oil
• Vegetable oil for deep-frying

Details

Servings 8

Preparation

Step 1

Mash the tofu and place it in a clean towel. Gather the towel around the tofu and squeeze firmly to remove the excess liquid from the tofu. Shake the tofu into a bowl and stir in the shrimp, cilantro, carrot, cornstarch, salt and pepper until well blended. Let stand for 10 minutes.

For the Rolls: Place a half sheet of nori on the work surface with one of the long sides closest to you. Spoon 2 tablespoons of the tofu mixture in a band 1 inch from the edge closest to you, stopping 1 inch from the sides. Fold the bottom edge of nori over filling, then fold the left and right sides over that. Roll up jellyroll style into a compact cylinder. Wet the top edge and press to seal. Place onto a baking sheet and repeat with the remaining filling and nori.

Make the batter: Stir the flour and baking powder together in a medium bowl. Whisk the egg, water and 1 tablespoon oil together in a separate bowl just until blended. Stir the egg mixture into the dry ingredients until slightly lumpy. The batter should be just thick enough to coat the nori rolls lightly. Let the batter rest for 10 minutes.

Pour enough oil into a 2-quart pan to fill 3 inches. Heat over medium heat to 350 degrees. Dip each roll in batter, letting the excess batter drip back into the bowl, then immediately slip the roll into the hot oil. Deep-fry 2 rolls at a time until the batter is golden brown, about 1 1/2 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining rolls. Slice each roll diagonally into 2 pieces and serve warm with your favorite dipping sauce.

This recipe yields 8 rolls.