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Fish/Seafood: : Soba & Shrimp Tempura Nori Rolls

Source of Recipe

Deb Staton, featured on Chef du Jour


List of Ingredients

***TEMPURA BATTER***
1 cup all purpose flour
4 ice cubes
1 egg
1 tablespoon baking soda
1 pinch salt
3/4 cup water

1 package soba noodles
8 medium shrimp -- peeled and deviened
1 package nori
2 carrots -- fine julienne
1/2 cup red cabbage -- shredded or sliced -- thin
3 scallions -- sliced into strips
2 tablespoons wasabi paste
1 yellow squash -- julienned
3 leaves shiso -- Japanese herb leaf
Sesame seeds for garnish
Soy sauce for dipping


Recipe

Cook off soba noodles, as any pasta, strain and rinse. Toss with sesame oil. In a mixing bowl add ice cubes and 1 egg and scramble with fingers. Add half of water and baking soda and stir with fingers. Slowly add flour until it forms a loose batter: do not over work -- flour will not be totally incorporated. Add pinch of salt. Bring peanut or corn oil for frying to 350ºF. Place shrimp one at a time into batter, coat and place in oil. Cook until floating and golden, approximately1 to 2 mintutes, depending on size of shrimp. Salt lightly and place on towel to dry.

Using a rolling mat, place 1 sheet of nori, shiny smooth side down. Apply one finger tip of wasabi on nori, then start layering vegetables. Lay leaves of spinach on lower half of sheet and place carrots, squash, then 2 shrimp on next,tails facing outward. Finish with a layer of soba noodles, red cabbage and scallions. Take bottom edge of nori sheet and begin to roll sheet.

When you can tuck the edge on first rotation, bring the mat up to help finish rolling. Using one hand, hold top of nori to keep roll tight. With the other hand pull gently as you roll. When 1/2-inch from top, place water on finger tips and dampen slightly top edge of nori. This will help nori to adhere to itself. Place aside with finished edge side down. Repeat this process, then slice into bite- size pieces. Plate and garnish with julienne shiso, sesame seeds and soy sauce.