Recipe

Spicy Seafood And Tempura Tartare Rolls Recipe

Add Step-by-Step Photos	Barbiemensher / All my dishes 9 months ago The Sushi Shop serves these and although I didn't have a recipe, here's what I managed to glean while recreating them at home. I make tuna, salmon and shrimp rolls - all separate. You could use whatever seafood, alone or in combination, that you want.... More Prep:30m Cook:5m Servings:10	Barbiemensh
	shrimp tempura crab shrimp cayenne wasabi

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Ingredients

Tempura: 1 cup Ice cold sparkling water

1 cup A/P flour - sifted

1 egg - beaten

4 cups Peanut oil - for frying the batter

1 cup real mayonnaise

1 Tbsp Rice Wine vinegar

1 tsp Mirin

1 tsp cayenne *these should be spicy rolls but adjust to your liking

2 tsp prepared wasabi

1 tsp Japanese soy

1 2-inch filet of salmon - de-boned, skin removed, finely diced

1 pkg crab sticks - finely diced

1 pkg of baby shrimp - drained but not rinsed, coarsely chopped

1 2-inch thick piece of fresh tuna - finely diced

1 large Boston lettuce - washed, lower rib portion removed

1 pkg small rice paper (rounds)

Water for dabbing

Directions

Heat oil in a deep pot.

Combine the ice cold sparkling water (or ice water if you don't have sparkling) with the egg and combine with the flour but do not over mix - a few lumps is ok. Drizzle over hot oil and as soon as the tempura is golden, remove and drain on paper towel. Crumble into little bits and set aside.

Combine the mayo, mirin, vinegar, cayenne, wasabi and soy in a small bowl.

In another, larger bowl, combine the diced salmon and 3 Tbsp of the mayo mixture. Stir well. Add equal amount of tempura crumble, combine and set aside. Repeat with coarsely chopped shrimp, crab stick and tuna so that you have 4 different fillings, or if you prefer, you can combine them all together. *This works well with lobster or scallops, too.

Lay a rice paper round on a clean work surface. Dip your finger in water and quickly run it around the paper but do not get it too wet.

Lay a lettuce leaf, greener side down, making sure to leave a 1/2 inch border from the edge.

Place a log of filling - approx 3 Tbsp - in the centre

Fold up lower flap like you would an egg roll, fold in the sides and finish rolling. The rice paper should be just sticky enough to seal itself.

Repeat with all of the filling.

Cut the rolls in half on the bias and serve.

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