I want to learn how to make a crunch roll.. but ive never made sushi.. help?!?!
Answers:
TEMPURA SHRIMP NORI ROLLS
ingredients
For dipping sauce
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons fresh lime juice
1 teaspoon grated peeled fresh gingerroot
2 tablespoons chopped fresh coriander sprigs (wash and dry before chopping)
For shrimp paste
3/4 pound shrimp (about 30 medium), shelled and deveined
2 tablespoons egg whites (from about 1 large egg)
2 tablespoons heavy cream
1 tablespoon fresh lime juice
1/2 teaspoon grated and peeled fresh gingerroot
2 teaspoons cornstarch
For tempura batter
1 large egg yolk
1 cup all-purpose flour
1 cup ice water
1/4 cup cornstarch
1 teaspoon salt
freshly ground black pepper to taste
four 8- by 7 1/2-inch sheets toasted nori (dried laver)
1 scallion, quartered lengthwise
1/2 red bell pepper, cut into thin strips
1/2 large carrot, cut lengthwise into thin strips
1/4 cup chopped fresh coriander sprigs (wash and dry before chopping)
vegetable oil for deep-frying
preparation
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!. 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!.Www@FoodAQ@Com
ingredients
For dipping sauce
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons fresh lime juice
1 teaspoon grated peeled fresh gingerroot
2 tablespoons chopped fresh coriander sprigs (wash and dry before chopping)
For shrimp paste
3/4 pound shrimp (about 30 medium), shelled and deveined
2 tablespoons egg whites (from about 1 large egg)
2 tablespoons heavy cream
1 tablespoon fresh lime juice
1/2 teaspoon grated and peeled fresh gingerroot
2 teaspoons cornstarch
For tempura batter
1 large egg yolk
1 cup all-purpose flour
1 cup ice water
1/4 cup cornstarch
1 teaspoon salt
freshly ground black pepper to taste
four 8- by 7 1/2-inch sheets toasted nori (dried laver)
1 scallion, quartered lengthwise
1/2 red bell pepper, cut into thin strips
1/2 large carrot, cut lengthwise into thin strips
1/4 cup chopped fresh coriander sprigs (wash and dry before chopping)
vegetable oil for deep-frying
preparation
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!. 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!.Www@FoodAQ@Com
I have never heard of a crunch roll & my favorite sushi joint has lots a rolls on their list!.Www@FoodAQ@Com
My Japanese girlfriend has never heard of a crunch roll!.Www@FoodAQ@Com