Crunchy Munchie Recipe

Prep Shrimp

Rinse and pat dry the shrimp. Make three shallow diagonal slits along the underside to prevent curling and lightly season with 1/2 tsp salt and 1/4 tsp black pepper.

Make Tempura-Style Batter

In a bowl whisk the egg lightly, then add cold sparkling water. Add flour, cornstarch and 1/2 tsp salt and whisk gently until just combined; small lumps are fine. Keep batter cold (place bowl over an ice bath if possible).

Coat with Coconut

Heat vegetable oil in a deep pot to 350°F (175°C). Set out shredded coconut in a shallow dish. Dip each shrimp into the batter, allowing excess to drip off, then press into the shredded coconut to coat completely. Fry 3–4 shrimp at a time until golden and crisp, about 2–3 minutes, flipping once. Drain on a wire rack or paper towels and keep warm. Maintain oil temp between 350–360°F for even frying.

Prepare Crab Mix

In a bowl combine shredded imitation crab, green onion, 2 tbsp mayonnaise, sesame oil and 1/4 tsp salt. Fold gently to combine.

Tempura the Crab (optional for crunch)

Mix tempura batter mix with 1/2 cup cold water according to package directions to a slightly lumpy consistency. Heat 1/2" oil in a small skillet to 350°F (175°C). Form small bite-size mounds of the crab mixture and dip briefly in tempura batter, then fry until pale golden, about 1–1.5 minutes. Drain on paper towels. Alternatively, use the crab mixture as-is without frying for a softer filling.

Whisk together 1/2 cup mayonnaise, 1 tbsp honey, 1/2 tsp white truffle oil, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/4 tsp salt and a pinch of black pepper until smooth. Taste and adjust honey or truffle oil to balance sweetness and aroma. Chill until assembly.

Prepare Workstation

Lay out a bamboo mat covered with plastic wrap. Place a nori sheet shiny-side down on the mat and wet your hands to prevent rice sticking.

Spread Rice

With wet hands, spread about 1/2 cup of seasoned sushi rice over the nori, leaving a 1" strip at the top edge free of rice.

Add Fillings

Along the edge closest to you, layer: 4 pieces of coconut fried shrimp (tails extending slightly beyond the nori if desired), 2–3 tempura crab mounds (or 2–3 tbsp of unfried crab mixture), julienned cucumber, and 3–4 slices of avocado. Drizzle about 1 tbsp honey truffle aïoli across the fillings.

Roll

Use the mat to roll the sushi tightly away from you, pressing gently to form a compact roll. Seal the top strip of nori with a little water. Let seam rest seam-side down for 30 seconds to set.

Finish & Cut

Using a very sharp knife dipped in hot water and wiped dry between cuts, slice the roll into 8 even pieces. Wipe the knife between cuts for clean slices. Repeat with remaining nori, rice and fillings to make total of 4 rolls.

Plate

Arrange roll pieces on a serving platter. Spoon additional honey truffle aïoli on top of each piece (about 1/2 tsp each). Sprinkle toasted sesame seeds and crispy tempura flakes over the rolls. Garnish with microgreens or chives and optional pickled ginger. Serve immediately with soy sauce on the side.