Recipe of Crispy Shrimp Tempura Roll

Ingredients:

• 10 large shrimp, peeled and deveined
• 1 cup sushi rice, cooked and seasoned
• 10 nori sheets
• 1 avocado, sliced
• 1 cucumber, julienned
• soy sauce, for dipping
• wasabi and pickled ginger, for serving
• vegetable oil, for frying

For The Tempura Batter:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp cornstarch
• 1 cup ice-cold water
• salt, to taste

Instructions:

• Preheat your SENSARTE Nonstick Deep Frying Pan over medium heat and add enough vegetable oil to deep-fry the shrimp.

• In a mixing bowl, combine the all-purpose flour, baking powder, cornstarch, and a pinch of salt for the tempura batter. Gradually add the ice-cold water while whisking until you achieve a smooth batter consistency.

• Dip each shrimp into the tempura batter, ensuring it is fully coated, and gently place them into the hot oil. Fry until the shrimp turn golden and crispy, then transfer them to a paper towel-lined plate to drain excess oil.

• Lay a sheet of nori on a clean surface, place a thin layer of seasoned sushi rice on top, leaving a 1-inch border at the top. Arrange a few slices of avocado, julienned cucumber, and 2 or 3 crispy shrimp in the center of the rice.

• Using a bamboo sushi mat or your hands, roll the sushi tightly, applying gentle pressure to ensure a compact roll. Wet the border of the nori sheet with water to seal the roll.

• Repeat the process to make additional shrimp tempura rolls.

• Heat the SENSARTE Nonstick Skillet over medium heat and lightly toast the rolled sushi on all sides until the nori becomes slightly crispy.

• Remove the rolls from the skillet and let them cool for a few minutes. Using a sharp knife, slice each roll into bite-sized pieces.

• Serve the crispy shrimp tempura rolls with soy sauce, wasabi, and pickled ginger. Enjoy!