Rockshrimp Tempura Roll
not easy
60 mins
60 mins
Ingredients
- 100 g Tempura flour (Asian stores; alternatively wheat flour)
- 1 Egg yolk (Gr. M)
- 1 Noriblatt (Asian shop)
- 1⁄2 Cucumber
- 1 ripe avocado
- 7-10 Tbsp half cooked sushi rice
- 1 TEASPOON black and light sesame
- 1 l oil for frying
- 16 peeled shrimps (about 20 g each; without head and tail)
- 2 TABLESPOONS Japanese mayonnaise (alternatively mayonnaise)
- 2 Bamboo mats
- 7-10 Tbsp Cling film
Directions
- 1
Mix tempura flour, egg yolk and 1⁄4 l cold water. Do not stir too hard, the dough may be lumpy. Put it in the fridge, then it will be nice and crispy when baked out.
- 2
Cover a bamboo mat with cling film. Halve the nori leaf lengthwise. Wash the cucumber, halve lengthwise, remove seeds and cut into thick sticks. Halve avocado, remove stone, peel fruit halves and cut into slices.
- 3
Place each 1⁄2 nori leaf on the bamboo mat with the rough side facing upwards. With moistened hands, spread half of the sushi rice (preferably still warm) evenly on top, leaving about 2 cm free at the top.
- 4
Cover with foil, then lay the second bamboo mat on top. Now turn everything over so that the rice is at the bottom. Remove the upper bamboo mat with foil.
- 5
Place pieces of cucumber and avocado next to each other as wide strips in the middle of the nori leaf. Roll up firmly with the help of the lower bamboo mat, but do not wrap up the foil. Make two rolls in this way.
- 6
Mix the sesame seeds, turn the rolls in it. Cut each roll into 8 pieces.
- 7
Heat the oil in a wide pot to approx. 180 °C (it is hot enough as soon as bubbles rise from a wooden skewer). Rinse shrimps cold, dab dry and pull through the temperature dough with a fork.
- 8
Fry in hot oil for 3-4 minutes, turning occasionally. Drain briefly on kitchen paper, mix while still hot with the mayonnaise so that it melts. Serve immediately on one Sushi each.
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