Double Shrimp Tempura Recipe

Prep shrimp

Pat 8 large shrimp dry, butterfly or make 3 shallow slits on the underside to prevent curling. Lightly dust with 1 tablespoon flour and set aside on a plate.

Make batter

In a bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder and 1/2 tsp salt. In a separate chilled bowl whisk 1 beaten egg with 1 cup ice-cold sparkling water. Add a few ice cubes to keep cold. Very lightly fold the dry mix into the liquid with a few strokes; do not overmix — small lumps are fine. Batter should be thin and cold.

Fry shrimp

Heat vegetable oil in a deep pan or fryer to 180°C (360°F). Holding shrimp by tail, dip each into batter allowing excess to drip off, then carefully lower into hot oil. Fry 2–3 shrimp at a time for 2–3 minutes until batter is crisp and light golden. Remove to a wire rack lined with paper towels. Keep warm and repeat with remaining shrimp.

Steam shrimp

Bring 500 ml water to a simmer in a saucepan with a steamer basket or use an electric steamer. Add 8 shrimp, 1/2 tsp salt and optional ginger. Steam covered for 3–4 minutes until opaque and just cooked. Remove and cool slightly, then pat dry and reserve.

Prepare work surface and rice: spread a bamboo mat and lay plastic wrap over it. Place one nori sheet shiny-side down. Wet your hands and spread about 1/2 cup of seasoned sushi rice in an even layer covering about 3/4 of the nori, leaving top 1/2 inch bare.

Layer fillings: down the center of the rice place two pieces of tempura shrimp (halved lengthwise if large), 2 strips of cream cheese, a few avocado slices and a little julienned cucumber. Press fillings into a compact line.

Roll: using the mat, lift the edge of nori closest to you and roll tightly away from you, compressing the fillings into a firm cylinder. Seal the edge with a little water. Repeat to make 4 rolls total (or 4 nori sheets yields 4 smaller rolls).

Top and finish: place each roll seam-side down and brush eel sauce over the top (about 1 tbsp per roll). Arrange 2 steamed shrimp on top of each roll, then drizzle spicy mayo in a zigzag (about 1 tbsp per roll). Sprinkle tempura crunch and toasted sesame seeds, and a little sliced scallion.

Cut and serve: with a very sharp wet knife, cut each roll into 6–8 pieces (wipe knife between cuts). Plate and finish with additional eel sauce and spicy mayo to taste. Serve immediately so tempura crunch stays crisp.

Storage: prepared tempura is best eaten fresh. Store steamed shrimp refrigerated up to 24 hours and assemble just before serving.