Shrimp Tempura Roll

Discussion in 'Fish and Seafood' started by khearr00, Feb 6, 2019.

Tags:
  1. khearr00

    khearr00 New Member

    Location:
    Arkansas
    Hi all,
    I have been looking for a cooking forum to help me get better at cooking amazing food! I have been researching the best way to make a batter for shrimp tempura rolls. I am wanting it to be more traditional Japanese style. Any recommendations?

    Today I am going to try to start off putting shrimp in flour. Then dip in a cold mix of 50 percent flour to 50 percent corn starch and maybe add egg yolk and carbonated water or beer. Does this sound good? I will post my results after this.

    I will fry the shrimp at 340-360 F

    Thank yall
     
    Last edited by a moderator: Feb 6, 2019
  2. morning glory

    morning glory Obsessive cook Staff Member

    Hi @khearr00 and welcome. I'm no expert when it comes to Japanese but it sounds like a good approach. I'm sure others here will be able to comment further.

    If you have a moment please introduce yourself in New Member Introductions and tell us a bit more about your interests in cooking.
     
    khearr00 likes this.
  3. khearr00

    khearr00 New Member

    Location:
    Arkansas
    It turned out alright, was happy with the beer batter. Put a little too much rice in the roll and the rice was a little too bland. Still not as good as I wanted. Also made ginger dressing and it was perfect. Found out how to make it taste like it doesn’t in the restaurants!

    303BCA72-2B88-42BC-AD74-633D0BA5D3B6.jpeg 9D53D66B-374B-4704-8DBE-1DF2C3EF47F3.jpeg 54EC244D-AD51-49BC-831C-4C0A70FF5F75.jpeg
     
    Last edited by a moderator: Feb 7, 2019
    morning glory likes this.
  4. morning glory

    morning glory Obsessive cook Staff Member

    That looks very good. Well done! What lovely huge shrimp (prawns in UK). How did you make the ginger sauce?
     
  5. medtran49

    medtran49 Über Member

    Location:
    SE Florida
    We use a mixture of rice vinegar, Mirin, and sugar, maybe salt, that gets boiled, then tossed with the hot rice as soon as it's done.

    Your rolls look great! Well done.

    My favorite way is to lightly bread the shrimp (after skewering with wooden skewers to keep them straight) with flour, egg wash and panko. Other fillings of avocado slices, cucumber and green onion shreds, then make an inside out roll, with toasted sesame seed and flying fish roe on the outside.
     
    Last edited: Feb 7, 2019
  6. khearr00

    khearr00 New Member

    Location:
    Arkansas
    Thank you! The Dressing was made following this recipe (https://www.allrecipes.com/recipe/15177/famous-japanese-restaurant-style-salad-dressing/) But this had too much ginger and ketchup for my taste and I did not have celery. So I put less ginger and ketchup then they called for.
    This is exactly what i put in mine
    • 1/2 cup minced onion (red onion)
    • 1/2 cup peanut oil
    • 1/3 cup rice wine vinegar
    • 2 tablespoons water
    • 1 tablespoons minced fresh ginger root (Gourmet Garden Ginger Stir-in Paste)
    • 1 tablespoons ketchup
    • 4 teaspoons soy sauce
    • 2 teaspoons white sugar
    • 2 teaspoons lemon juice
    • 1/2 teaspoon minced garlic (Gourmet Garden Garlic Stir-in Paste)
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    Blend it all in blinder tell smooth.
     
  7. khearr00

    khearr00 New Member

    Location:
    Arkansas

    Thank you, its only my third time making rolls and i have a lot to work on! I cant expect to make it perfect until i get plenty of practice. Yes the breading was a little to thick i will shoot for a different breading next time(like you are suggesting). I will also probably skew the shrimp! Thank you i didn't think of that! I did stretch the shrimp and that was easier then i thought but they still needed to be a bit longer. I appreciate the knowledge and will follow your advice next time i make some! My rolls were way to big and i need to put alot less rice on them next time. It was just a little hard for me to put the rice on without messing it up.
     
    morning glory likes this.
  8. medtran49

    medtran49 Über Member

    Location:
    SE Florida
    Dampen your hands a little when you are trying to spread out the rice. It won't stick to your hands so badly. And try to just use your fingertips up to first joints of fingers as much as possible. Keep damp paper towels handy too to wipe off the rice that does stick to your hands and also to clean your knife off between cuts when you are cutting your rolls so your cuts are as clean as possible.

    And it's Mirin, not marin. I was on my tablet this morning and didn't realize it had autocorrected.

    This is recipe we use to season rice.

    4 cups uncooked rice, washed until water runs clear, drained in a mesh colander for 30 minutes at least, cooked via whatever method you prefer. Then, in a small saucepan, mix together

    1 cup unseasoned rice vinegar
    1/4 cup mirin
    1/2 cup sugar

    Heat over high until sugar dissolves and you see tiny bubbles forming around the edges. Pour about 1/4 cup into hot rice and toss (we use a wooden rice paddle) until liquid is absorbed, continue adding 1/4 cup at a time and tossing until rice is glistening/pearly looking and has a sweet/tart taste. You probably won't need all the liquid. Save it to use for dampening your hands to spread out the rice. Cover with a damp cloth and let cool.

    I generally cut this down to 2 cups and make half the liquid because 4 cups of uncooked rice makes A LOT of rice. So, unless you are making sushi for a crowd, you don't need that much. I usually get 6 or 7 rolls out of the 2 cups with some leftover, probably enough for another 1 or 2 rolls. Usually, we make a couple of shrimp tempura rolls, a couple of vege rolls, and 2 or 3 spicy tuna rolls for my hubs. I use a product called kimchi base instead of wasabi for the tuna rolls. Spicy, whew!
     
    Last edited: Feb 7, 2019
    morning glory likes this.
  9. khearr00

    khearr00 New Member

    Location:
    Arkansas
    Okay thank you so much! I will follow this recipe and your techniques on my next go round! Do you have any pictures of your sushi you have made in the past I would like to see it? If not that's no big deal. I Can see how all of this will help me out a ton! I appreciate it!

    I have a question, If I want to prep my rice for the future what is the best way to store it and how long could i store it? I would like to make it the day before because i work a 8-5 job with kids and I try to prep my food ahead of time so I can make it faster. Then i would just have to cook the meat and cut the veggies and make the roll.

    Also what is the best temp for rice when making sushi?
    Luke warm rice?
    Room temp rice?
    Cold rice?
    I figure cold for any raw fish but most of the stuff i make will be cooked/fried.
     
    Last edited: Feb 7, 2019
  10. medtran49

    medtran49 Über Member

    Location:
    SE Florida
    I always let it cool to room temp regardless. Never tried to make it the day before so can't answer that question.

    37240-albums1042-picture6586.jpg

    37240-albums1042-picture6585.jpg
     
    Last edited: Feb 7, 2019
    morning glory likes this.
  11. Shermie

    Shermie Über Member

    Location:
    Brighton, MA.
    Looks like sushui! :unsure:
     
  12. khearr00

    khearr00 New Member

    Location:
    Arkansas
    Looks really good! Yes thats what i need to do next time! Make sure i keep the rolls small! easy to eat!
     
    morning glory likes this.

Share This Page

  1. This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
    By continuing to use this site, you are consenting to our use of cookies.
    Dismiss Notice