Tempura Shrimp Hand Rolls

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Tempura Shrimp Hand Rolls Ingredients

2 c Rice flour	Canola oil; for frying
1/2 tb Togarashi or chili powder	4 Yaki-nori sheets; cut in
1 qt Cold club soda water	1 pk Daikon sprouts
8 lg Shrimp; peeled, deveined,	Wasabi Oil; see * Note
And butterflied	Salt; to taste
8 Scallion fans	Freshly-ground white pepper;

Instructions for Tempura Shrimp Hand Rolls

* Note: See the "Wasabi Oil" recipe which is included in this collection. In a bowl, mix flour with togarashi, or chili powder, and whisk in club soda until a pancake batter thickness is achieved. Dip the shrimp and scallions in the tempura batter and fry until golden brown, about 4 minutes. Drain on paper towels and season with salt and pepper. Lay the nori vertically with the shiny-side down. Using wet hands, lightly place a 1/4-inch thick layer of rice on the bottom half of the nori. Place one shrimp and scallion fan diagonally across the rice from the top left corner to the bottom right. Lay daikon sprouts on top and add a touch of Wasabi Oil. Roll a cone by bringing the bottom left corner of the nori to half way up the right side edge then roll over. Moisten the top edge to glue. Repeat process. This recipe yields 4 rolls. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B10) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-01-1999 by Joe Comiskey - jcomiskey@krypto.net" Per serving: 302 Calories (kcal); 1g Total Fat; (4% calories from fat); 7g Protein; 63g Carbohydrate; 18mg Cholesterol; 18mg Sodium Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Ming Tsai Converted by MM_Buster v2.0n.

Main Ingredient: ShrimpCuisine: Uncategorized

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