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Crispy shrimp tempura rolls have carved out a special place in the hearts of sushi enthusiasts around the globe. This delectable dish combines the art of traditional sushi-making with the delightful crunch of tempura, creating a flavor experience that is both satisfying and memorable. The allure of crispy shrimp tempura rolls lies not just in their unique taste, but also in the balance of textures and flavors they deliver. Each bite offers a satisfying crunch from the perfectly fried shrimp, complemented by the creamy richness of avocado and the refreshing crunch of cucumber.

Crispy Shrimp Tempura Rolls

Discover the delightful art of making crispy shrimp tempura rolls right at home! This recipe seamlessly blends the crunch of tempura shrimp with fresh avocado and cucumber, creating a perfect balance of flavors and textures. Learn about essential ingredients, precise preparation steps, and expert frying techniques to achieve that light, airy tempura. Impress your guests with beautifully assembled rolls and enjoy a culinary experience that’s both fun and satisfying. Perfect for any occasion!
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Ingredients
  

8 large shrimp, peeled and deveined

1 cup all-purpose flour

1/2 cup cornstarch

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon paprika

1 cup cold sparkling water

4 sheets of nori (seaweed)

2 cups sushi rice, cooked and seasoned

1 avocado, thinly sliced

1 cucumber, julienned

2 tablespoons sesame seeds

Soy sauce, for dipping

Wasabi, for serving

Pickled ginger, for serving

Vegetable oil, for frying

Instructions
 

Prepare the Shrimp: Carefully pat the shrimp dry with paper towels to remove excess moisture, which will help achieve a crispier batter. Lightly season the shrimp with a pinch of salt, ensuring an even coating.

    Make Tempura Batter: In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and paprika. Gradually pour in the cold sparkling water while gently stirring the mixture. Take care not to overmix; a few lumps in the batter are perfectly fine and will give a lighter texture.

      Heat the Oil: In a deep saucepan or fryer, heat a generous amount of vegetable oil to 350°F (175°C). Ensure there’s enough oil for the shrimp to be fully submerged, which will help them fry evenly and become crispy.

        Fry the Shrimp: Dip each shrimp into the tempura batter, allowing any excess to drip off. Fry the shrimp in batches, carefully lowering them into the hot oil. Cook for about 2-3 minutes, or until the batter is a beautiful golden brown and crispy. Use a slotted spoon to remove the shrimp, then drain on paper towels to absorb any excess oil.

          Assemble the Rolls: Place a sheet of nori on a bamboo sushi mat. With your hands slightly damp, spread approximately 1/2 cup of seasoned sushi rice evenly over the nori, leaving about an inch of border at the top. In the center, arrange 2-3 pieces of the crispy shrimp, a few slices of avocado, and julienned cucumber for a fresh crunch.

            Roll It Up: Carefully lift the edge of the mat closest to you and start rolling the sushi away from you. Tuck the ingredients in tightly as you roll, using slight pressure. When you reach the bare edge of the nori, wet it with a little water to help seal the roll. Repeat this process with the remaining ingredients.

              Slice the Rolls: Using a sharp knife that has been dampened with water, slice each roll into 6-8 equal pieces. Wipe the knife clean between cuts to achieve clean, beautiful edges.

                Garnish and Serve: For a delightful finishing touch, sprinkle sesame seeds over the sliced rolls. Serve them nicely arranged on a plate alongside soy sauce for dipping, wasabi for an extra kick, and pickled ginger for a refreshing palate cleanser.

                  Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings

                    - Presentation Tips: Arrange the rolls on a wooden board or slate plate for a rustic feel. Consider adding decorative garnishes like radish sprouts or sliced green onions for added color and freshness.