lunch · dairy-free
Shrimp tempura roll
Crunchy fried shrimp, avocado and cucumber rolled up and drizzled with sweet eel sauce.
- Time
- 45min
- Steps
- 5
Ingredients
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Allergens
Contains egg, wheat, soy and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Simmer the soy, mirin and sugar until syrupy for the eel sauce. Cool.
-
2
Make small cuts along the belly of each shrimp so they stay straight. Whisk flour, cornstarch and sparkling water briefly (lumps are fine).
-
3
Dip the shrimp and fry at 180°C (350°F) until crisp, 2 minutes. Drain.
-
4
Spread rice on nori, add 2 shrimp, avocado and cucumber and roll tightly.
-
5
Slice and drizzle with eel sauce and spicy mayo.
