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How To Make Shrimp Tempura Rolls

How To Make Shrimp Tempura Rolls

In this guide Japanese chef Yuki Gomi shows you how to make delicious tempura shrimp rolls. This is a real sushi treat, mixing together the lovely sticky texture of the rice with the beautiful crunchiness of the battered shrimps.

INGREDIENTS

View Ingredients In:

RECIPE

Serves
3
Prep =
30m
Cook =
4m
Total =
34m

Ingredients

  • 4 tiger prawns
  • 80 g plain flour
  • 20 g cornflour
  • 1 tsp baking powder
  • 1 egg
  • 200 ml cold water
  • 1 sheet nori
  • 1 tsp black sesame seeds
  • 150 g prepared sushi rice
  • 2 tbsp chopped chives

Step 1: Make The Tempura Batter

To make the batter crack an egg taken straight from the fridge into a jug and pour in the cold water. Mix well and place in the fridge until the mixture is cold. In a clean bowl mix together both of the flours and the baking powder. Once the egg mixture is cold pour it into the bowl of flour slowly mixing all the ingredients together. You do not want to mix the batter too hard as this will prevent the batter from being fluffy.

Step 2: Deep-fry The Shrimps

Place your shrimps onto a plate and start by removing the head off each one. Next peel off the shell, keeping the tails on. Make sure you clean the shrimps thoroughly before you cook them. Take one shrimp at a time and lightly dip it into the batter, holding onto the tail. Carefully dip the prawn into a wok of hot oil and leave it to cook for 3-4 minutes. Continue until all of the shrimps have been cooked in the oil. Once the shrimps are a lovely golden colour remove them from the oil and drain.

Step 3: Make The Sushi

To make your sushi place half a sheet of nori onto a bamboo mat. Wet your fingers and take a few small handfuls of sushi rice. Press the rice evenly over the nori, leaving a 1 cm strip along the bottom. Sprinkle some black sesame seeds over the rice. Holding the left side of the nori with both fingers, gently flip over the nori. Place two of the tempura shrimps on the bottom of the nori, with the tails sticking outwards. Sprinkle some finely chopped chives over the top of the shrimps. Continue the same process with your 2 remaining shrimps.

Step 4: Roll The Sushi

Holding the filling with your fingers, gently fold over the bamboo mat and squeeze together the sushi. Fold back the mat and continue to roll the sushi. Make sure your sushi roll is tightly held together by gently squeezing before unfolding the mat. Place the sushi roll onto a clean chopping board and with a sharp knife cut the sushi in half. Continue to cut the roll until you have 6 pieces. Do the same with your second roll. Your sushi is now ready to serve.