Basmati’s Elite Roll Recipe

Prepare basmati rice paste

Blend the cooked basmati rice, rice flour, tapioca starch, hot water, 2 tablespoons neutral oil and 1/2 tsp salt in a high-speed blender until completely smooth and slightly sticky. Scrape down sides and blend 30–45 seconds more until a pourable batter/paste forms. The mixture should hold together but still be spreadable; if too thick add up to 2 tablespoons hot water.

Make the shrimp filling

In a bowl, combine the chopped shrimp, green onion, cilantro, grated ginger, minced garlic, 1 tablespoon light soy sauce, 1/2 tsp sesame oil, 1/4 tsp white pepper and 1/2 tsp salt. Mix until evenly distributed and slightly tacky. Taste a small bit of the mixture (cook a tiny pinch in a pan briefly) if seasoning adjustment is needed.

Form rice wrappers and assemble rolls

Prepare a steamer lined with lightly oiled parchment or a silicone mat. Divide the rice paste into 8 equal portions. On a lightly oiled piece of parchment (or plastic wrap) spread each portion into a thin oval about 4 x 3 inches and 1/8 inch thick using an oiled spatula or wet fingers. Place about 1.5 shrimp pieces' worth (approx. 1.5 tablespoons) of the shrimp filling across the center of each oval. Fold or roll gently to enclose the filling (like a small burrito) so seams are on the bottom. Lightly brush tops with oil to prevent sticking.

Steam

Steam the assembled rolls in batches: place rolls seam-side down on the steamer surface, cover and steam over simmering water for 6–8 minutes, until rice wrapper becomes translucent and shrimp inside is opaque and cooked through. Remove and cool slightly on a rack to drain excess moisture.

Make tempura batter

In a bowl, lightly beat the cold egg. Add the ice-cold sparkling water to the egg. Sift together the all-purpose flour, cornstarch, baking powder and 1/4 tsp salt. Fold the dry mix into the egg mixture with as few strokes as possible; the batter should remain lumpy and cold. If too thick, add 1 teaspoon more sparkling water. Keep the batter chilled over a bowl of ice if not using immediately.

Heat oil

Pour vegetable oil into a deep pot to a depth of about 2–3 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise quickly without browning immediately.

Coat and fry rolls

Working in batches, pat steamed rolls dry with paper towels. Lightly dust each roll with a bit of dry flour (from the tempura dry mix) to help batter adhere. Dip each roll into the chilled tempura batter to coat evenly, letting excess drip off. Carefully lower into hot oil and fry 2–3 minutes per side until the tempura exterior is crisp and pale golden. Avoid overcrowding. Use a spider or slotted spoon to turn as needed. Fryed rolls should be heated through; the tempura should be crisp.

Drain

Transfer fried rolls to a wire rack set over a sheet tray or to paper towels to drain excess oil briefly. Keep warm in a low oven (200°F / 95°C) if frying in multiple batches.

Whisk together rice vinegar, 1 tablespoon light soy sauce, 1 teaspoon sugar, 1/2 tsp toasted sesame or chili oil, sliced scallion and optional red chili flakes until sugar dissolves. Adjust balance with a pinch more sugar or a dash more soy to taste. Transfer to a small serving bowl.

Place 2 fried shrimp rolls per serving on a platter or plate. Garnish with microgreens or cilantro sprigs and a lemon wedge. Serve immediately with the dipping sauce on the side and toothpicks for easy eating.