Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 1/2 pkt soft tofu - (14-ounce pkg) liquid removed
- 1/2 lb uncooked shrimp shelled, deveined,
- Â Â and chopped
- 1/4 c. minced cilantro
- 1/4 c. grated carrot
- 2 Tbsp. cornstarch
- 1 tsp salt
- 1/4 tsp freshly-grnd white pepper
- 8 sht Japanese nori cut in half
- 1Â 1/4 c. all-purpose flour
- 2 tsp baking pwdr
- 1 x egg
- 1 c. water
- 1 Tbsp. vegetable oil
- Â Â Vegetable oil for deep-frying
Инструкции
- Mash the tofu and place it in a clean 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 and pepper till well blended. Let stand for 10 min.
- For the Rolls: Place a half sheet of nori on the work surface with one of the long sides closest to you. Spoon 2 Tbsp. of the tofu mix 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 which. 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: Stir the flour and baking pwdr together in a medium bowl. Whisk the egg, water and 1 Tbsp. oil together in a separate bowl just till blended. Stir the egg mix into the dry ingredients till slightly lumpy. The batter should be just thick sufficient to coat the nori rolls lightly. Let the batter rest for 10 min.
- Pour sufficient oil into a 2-qt pan to fill 3 inches. Heat over medium heat to 350 degrees. Dip each roll in batter, letting the excess batter drip back into the bowl, then immediately slip the roll into the warm oil. Deep-fry 2 rolls at a time till the batter is golden, about 1 1/2 min. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining rolls. Slice each roll diagonally into 2 pcs and serve hot with your favorite dipping sauce.
- This recipe yields 8 rolls.
- Yield: 8 rolls
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 736g | |
| Calories 1064 | |
| Calories from Fat 209 | 20% |
| Total Fat 23.51g | 29% |
| Saturated Fat 3.39g | 14% |
| Trans Fat 0.35g | |
| Cholesterol 531mg | 177% |
| Sodium 5272mg | 220% |
| Potassium 743mg | 21% |
| Total Carbs 138.71g | 37% |
| Dietary Fiber 5.1g | 17% |
| Sugars 1.95g | 1% |
| Protein 68.08g | 109% |
