Soba And Shrimp Tempura Nori Rolls Recipes

Steps:

• In a deep, wide dish or pie plate, combine the soy sauce, honey, garlic and ginger. Add the tofu and let it marinate for at least an hour, turning it over half way through.
• Cook the rice according to the package. In a large glass or ceramic bowl, combine the rice vinegar and sugar. Add the hot rice in fourths, stirring the mixture well after each addition. Stir in the scallions and sesame seeds, mix well.
• For each roll, place a sheet of nori on a piece of wax paper so that the bottom edge of the nori lies along the bottom edge of the paper. Moisten your hands with cold water and place a handful of rice in the center of the nori, spread it out in a thin layer to fill the sheet evenly. Add more rice if necessary. Place 2 strips of tofu across the center of the nori, so they run the entire width of the sheet. Place a portion of the carrots on top of the tofu, some spinach over that, finishing with some sprouts (use about a fifth of each filling ingredient). Start rolling the nori from the bottom by gripping the nori and the wax paper, and using the paper to help you make a tight roll.
• Let the nori rest, seam side down, while you repeat the remaining procedure with the remaining rice and nori. You should have 5 rolls. To serve, wet the blade of a serrated knife and cut rolls into rounds about an inch thick. Serve at room temperature.

Steps:

• Make sauce:
• In a bowl stir together soy sauce, honey, lime juice, and gingerroot until combined well. Sauce may be made 3 days ahead and chilled, covered. Bring sauce to room temperature before serving. Stir in coriander.
• Make shrimp paste:
• In a food processor pulse shrimp paste ingredients together until they just form a smooth paste. Shrimp paste may be made 1 day ahead and chilled, covered.
• Make batter:
• In a blender blend batter ingredients until smooth. Transfer to s shallow bowl.
• Assemble nori rolls:
• On a work surface arrange 1 nori sheet, shiny side down, with a long side facing you. Spread 1/2 cup shrimp paste across lower two thirds of nori and brush top third of nori with sauce. Arrange 1 scallion quarter on shrimp paste across bottom edge and top with 3 carrot strips.
• Top carrot evenly with one fourth bell pepper strips and sprinkle with 1 tablespoon coriander. Beginning with edge closest to you, roll up nori tightly and trim ends if necessary. Make 3 more rolls with remaining nori, shrimp paste, sauce, vegetables, and coriander in same manner. Rolls may be assembled 1 day ahead and chilled, covered. Bring rolls to room temperature before preceeding.
• In a deep heavy skillet heat 3 inches oil to 375°F. on a deep-fat thermometer. Dip 1 roll in batter to coat completely. Transfer roll to hot oil with 2 pairs of metal tongs and fry until golden, about 4 minutes. Transfer roll to paper towels to drain and fry remaining 3 rills in same manner, making sure oil returns to 375°F. before adding next roll.
• Cut rolls diagonally into 1/2-inch-thick slices and serve warm or at room temperature with dipping sauce.

Steps:

• In a small bowl, mix flour, cornstarch, egg and ice water. Sprinkle extra flour on a plate. Score shrimp across backs and press down to elongate. Heat oil over high heat, checking temperature by dropping a spoonful of batter in oil. The temperature is right if the piece drops halfway and then floats back to the surface. Batter shrimp, dredge in flour and fry until golden brown. Drain on paper towels. Heat nori in a 350 degree fahrenheit oven to soften slightly, about 3-4 minutes. Working with one sheet of nori at a time, with shiny side facing down and with long side facing you, spread 1/2 cup rice in an even layer on each sheet, leaving a 1/2 inch border on long sides. Arrange shrimp in a line across rice. Arrange a green onion on top of shrimp. Roll and cut each piece into 6 slices.