Tuesday, 18 September 2012

Shrimp Tempura Maki

You will need:
  • 1 avocado
  • 1 carrot
  • 1 cucumber
  • Nori (seaweed sheets)
  • 1 & 1/2 cups Sushi rice
  • 2 cups of water
  • Ginger
  • Japanese soy sauce
  • Wasabi
  • A bamboo rolling mat
  • 3 tablespoons of Japanese rice vinegar
  • Sesame seeds
  • 1 egg
  • 1 cup of flower
  • 1 cup of ice water
  • A full handful of tiger shrimp
  • Mayonaise (optional)
  • Canola or sunflower oil (any generic cooking oil really)

  1. Wash and cook the rice either in a pot or rice cooker
  2. When the rice is cooked, mix the rice vinegar throughout it and leave the rice in the fridge to cool
  3. Deshell and wash the shrimp
  4. Slice the spines of the shrimp so they are straight, only remove the tails if you want to
  5. To make the tempura, whisk together the egg, flower and water in a bowl
  6. In a pan, heat the oil
  7. Be sure your shrimp are dry and then dip them in the tempura batter holding the tails and drop them in the oil
  8. Cook them until the outsides of the shrimp are golden brown, then lay them on a place with paper towel to get rid of any excess oil
  9. While the rice cools, peel the cucumber and finely slice it along with the avocado
  10. Grate the carrot
  11. Once the rice has cooled, lay  down the rolling mat and place the nori over it
  12. Spread the rice all over of the way over the nori, leaving half an ich on either edge without rice
  13. Sprinkle the sesame seeds lightly over the rice
  14. Place your grated carrots, avocado and cucumber slices on the rice near to the edge of the mat and very lightly top it with mayonaise
  15. Place the shrimp on top of the vegetables and mayonaise. If you have kept the tails, leave the them so they will be outside your roll on either end, slice off a tail of an additional piece of shrimp and place it in the middle
  16. Lift the mat and tightly roll it up, shaping it into a square if you would like to
  17. Brush water with your finger over the outside edge of the nori without rice and press it against the roll so it sticks
  18. With a sharp knife, cut the roll into pieces and serve with wasabi, ginger and soy sauce

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