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Ingredients
- 1 sht dry nori
- 8 x shiso leaves
- 3Â 1/2 ounce fresh sea-urchin roe
- Â Â All-purpose flour for coating
- Â Â Vegetable oil for deep-frying
- Â Â Sea salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 x lemon or possibly limes halved
- 3 c. ice water
- 1 lrg egg yolk
- 1 c. all-purpose flour
Directions
- Cut nori into 6 narrow strips of equal size (only 4 strips are used). Place a strip of nori on a clean work surface. Place two shiso leaves at one end. Top leaves with a heaping Tbsp. of sea urchin roe, and roll up in the nori to enclose. Dab the end of the nori with a drop of tempura batter to seal. Repeat process with the remaining 3 strips of nori. Coat each roll lightly with flour.
- Make the Tempura Batter: Fill a glass measuring c. with the ice water. Add in egg yolk, and mix well. Pour 1 c. into a small bowl; throw away remaining water. Whisk flour into egg-and-water mix till just combined. The batter shouldn't be smooth but a little lumpy. (
- Makes about 1 1/2 c.)
- Heat 3 inches oil in a deep pot to 350 degrees, using a deep-fry thermometer. Dip the rolls in the tempura batter to cover. Fry till crisp, about 3 min.
- Serve immediately with salt, pepper, and lemon or possibly lime halves on the side.
- This recipe yields 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 4 servings | |
| Calories 132 | |
| Calories from Fat 13 | 10% |
| Total Fat 1.48g | 2% |
| Saturated Fat 0.46g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 10mg | 0% |
| Potassium 59mg | 2% |
| Total Carbs 25.43g | 7% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.49g | 0% |
| Protein 4.07g | 7% |
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