Shrimp Tempura Roll Recipe
Crispy shrimp, soy paper, kani crab salad, avocado, kimchi aioli
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Ingredients
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Tempura Shrimp
Kani Crab Salad & Fillings
Kimchi Aioli & Garnish
Method
Tempura Shrimp
- 1
Prepare shrimp
Pat shrimp dry with paper towels. Make three shallow diagonal slits on the underside of each shrimp and lightly press so they remain straight when fried. Season lightly with 1/4 tsp salt.
- 2
Make batter
In a bowl, lightly beat the cold egg and add the ice-cold sparkling water (remove ice cubes after chilling if still present). In a separate bowl whisk together flour, cornstarch and remaining 3/4 tsp salt. Add the wet mixture to the dry and stir once or twice—do not overmix; batter should be lumpy and cold.
- 3
Heat oil
Pour vegetable oil into a medium pot to a depth of 2–3 inches and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of batter: it should sizzle and rise to the surface quickly.
- 4
Fry shrimp
Dust shrimp lightly with a tablespoon of flour to help batter adhere. Dip each shrimp into the batter, allowing excess to drip off, and carefully lower into hot oil. Fry in batches (3–4 at a time) for 2–3 minutes until golden and crisp. Remove to a wire rack or paper towel-lined plate to drain. Keep warm.
Kani Crab Salad & Assembly
- 5
Prepare kani crab salad
In a bowl, combine shredded kani, 3 tbs Japanese mayonnaise, 1 tsp rice vinegar, 1 tsp sugar, and sliced green onion. Taste and adjust seasoning; set aside chilled.
- 6
Prep sushi rice & soy paper
If rice is freshly cooked, fan to room temperature and season with sushi vinegar if desired. Place a bamboo rolling mat on a clean surface and cover with plastic wrap. Lay one sheet of soy paper, shiny side down, on the plastic. If extra stability is desired, place a half-sheet of nori on top of the soy paper.
- 7
Assemble roll
With wet hands, spread about 1/2 cup (one quarter of total) of sushi rice in a thin, even layer over the soy paper, leaving a 1/2-inch border at the far edge. Arrange three tempura shrimp lengthwise near the close edge with tails pointing toward you so tails will be exposed when rolled. Place 3 strips of avocado and about 1/4 cup of kani crab salad alongside the shrimp.
- 8
Roll tightly
Using the bamboo mat, lift the near edge of the soy paper and roll over the filling, pressing gently but firmly to shape into a tight cylinder. Continue rolling to the far edge, using the mat to compress and form the roll. Repeat to make a total of four rolls (or two larger rolls) depending on soy paper size.
- 9
Trim and slice
Using a sharp knife dipped in water (wipe clean between cuts), trim the ends of each roll and slice into 6–8 pieces each, so you get 24–32 pieces total. Clean the knife between cuts to keep slices neat.
Kimchi Aioli & Garnish
- 10
Make kimchi aioli
Combine the finely chopped, well-drained kimchi with 4 tbs mayonnaise and 1 tsp gochujang (optional) in a small bowl. Stir until smooth and adjust consistency with a teaspoon of water if too thick. Taste and add a pinch of salt if needed.
- 11
Plate and finish
Arrange roll pieces on a platter. Dollop or pipe small amounts of kimchi aioli onto each piece or serve alongside for dipping. Drizzle a little soy sauce over the rolls if desired, sprinkle toasted sesame seeds on top, and garnish with pickled ginger and optional wasabi. Serve immediately while tempura shrimp are still crisp.