Martin Yan - SHRIMP AND TOFU ROLL TEMPURA-STYLE

SHRIMP AND TOFU ROLL TEMPURA-STYLE

Makes: 16 servings

Ingredients:

For the Filling:
1/2 package silken tofu (7-ounces), drained
1/2 pound raw shrimp, shelled, deveined and minced
1/4 cup finely chopped cilantro
1/4 cup finely grated carrot
2 tablespoons cornstarch
1-teaspoon salt
1/4-teaspoon shoyu or regular soy sauce
1/4 teaspoon ground white pepper
1/4-teaspoon chili oil

8 sheets Japanese seaweed (nori), cut in half

For the Batter:
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1 egg, lightly beaten
1-cup ice water
1 tablespoon vegetable oil

Vegetable oil for deep-frying

Cooking:

Make the filling: Mash the tofu with a fork and transfer it to the center of a clean kitchen towel. Gather the towel around the tofu and squeeze firmly to remove the excess liquid from the tofu. Shake the tofu into a bowl and stir in the shrimp, cilantro, carrot, cornstarch, salt, shoyu, pepper, and chili oil until well blended. Let stand for 10 minutes.
Make the rolls: Place a half sheet of nori on the work surface with one of the long sides closest to you. Spoon 2 tablespoons of the tofu mixture in a band 1 inch from the edge closest to you, stopping 1 inch from the sides. Fold the bottom edge of nori over filling, then fold the left and right sides over that. Roll up jellyroll style into a compact cylinder. Wet the top edge and press to seal. Place onto a baking sheet and repeat with the remaining filling and nori.
Make the batter: Sift the flour and baking powder together in a medium bowl. Whisk the egg, water and 1 tablespoon oil together in a separate bowl just until blended. Stir the egg mixture into the dry ingredients until slightly lumpy (you may have a little egg mixture left over). The batter should be thicker than pancake batter and just thick enough to coat the nori rolls lightly. Let the batter rest for 10 minutes.
Pour oil into a 2-quart wide shallot pot to a depth of 3 inches. Heat over medium heat to 350° F. Dip each roll in batter, letting the excess batter drip back into the bowl, then immediately slip the roll into the hot oil. Deep-fry 2 rolls at a time until the batter is golden brown, about 1 1/2 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining rolls. Slice each roll diagonally into 5 or 6 pieces and serve warm with your favorite dipping sauce.