According to this recipe, you can easily cook tempura rolls at home. They need to be fried in a large amount of oil, so immediately prepare dishes for this, suitable in size and shape. I usually use a cauldron.
Ingredients
- Crab meat - 250 g
- Round rice (boiled) – 250 g
- Algae (chuka) – 100 g
- Nori - 2 of the sheet
- Chicken eggs - 1 piece
- Flour - 150 g
- Water - 100 g
- Salt - 0,5 tsp.
- Flour - 100 g
- Breadcrumbs - 150 g
- Vegetable oil - 300 ml
Step-by-step cooking recipe
Cut crab meat into long strips.
Spread a bamboo mat on the table, lay out a layer of rice and lightly tamp it.
Place a sheet of nori on top with the shiny side down.
Place crab sticks and seaweed on the wide edge of the strip.
Roll up the roll, helping yourself with a bamboo mat.
Mix flour, lightly beaten egg, salt and water. Tempura should turn out thick, like homemade sour cream.
Roll the roll in flour, dip it in batter and roll it out in breadcrumbs.
Fry the roll in hot oil until golden brown. This usually takes about 1 minute.
Put the finished roll on a board and cut into portions.
