Tempura shrimp sushi
So you want to know how to make a shrimp tempura roll?
Good. Then you are in the right place.
Shrimp tempura roll is actually my all time favorite - but it's no wonder. In my opinion the shrimp is the tastiest creature on earth and I've been eating a lot of it over the years in and out of sushi bars..
Today we are going to make tempura shrimp sushi step by step with the help of some flash animation to give the 'feel' of making it, and before you notice you'll find yourself craving for sushi as if it's the only food on earth.
Take five fresh, large shrimps, and with a sharp knife cut off the tails(don't cut too much though, no more than just the tail) on three of those shrimps. The remaining two are optional, I prefer to leave two with the tail on so that at the end the tails stick out of the roll. But if you don't find that thought too attractive - go ahead and cut all five tails.
One major problem when cooking shrimps is they tend to shrink fast, and they tend to curl. Since we would like to have them straight to fit our roll - we are going to have to fry them on a skewer, as presented below:
It's now time to make the tempura batter.
"The big dip".Get your "shrimps on a stick" covered with tempura any way you wish. You can pure it on, dip it, drown it - anyway you want as long is it perfectly covered with tempura at the end of the process.
"The deep fry".Deep fry the shrimps on a stick (now covered with tempura) for 2-3min until it gets brownish.
"Sticking out"This is very important! You must remember to take the skewer out after frying, you don't want to find out you didn't too late!
"Roll it up, N' cut it down"The major part of this guide is gone through - the rest is to roll the tempura fried shrimps inside out or in any other way you prefer. This last stage is here to show you how to cut and present the roll if you did choose to leave the tails on those to shrimps from the beginning of this guide. In the movie the roll is cut into 4 pieces but normally we would cut it to 6-8.
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