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Receta Beer Battered Ahi Rolls

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Raciónes: 2

Ingredientes

Cost per serving $3.72 view details
  • 1 1/2 Tbsp. light soy sauce
  • 2 tsp dry wasabi pwdr
  • 1 Tbsp. plum sauce
  • 1 tsp Hoisin sauce
  • 1/4 c. mayonnaise
  • 1 x garlic clove chopped
  • 1 tsp chopped canned chipotle pepper in adobo
  • 2 sht Japanese nori
  • 2 c. cooked medium-grain rice cooled Wasabi paste to taste
  • 2 x strips ahi tuna, cut 1/4" by 8" long
  • 1/4 x carrot shredded
  • 2 Tbsp. thinly-sliced Japanese pickled ginger plus more for serving the rolls
  • 2 x chives
  • 1/2 tsp salt
  • 1/2 tsp freshly-grnd white pepper
  • 1 tsp toasted white sesame seeds
  • 1/4 c. bread flour
  • 1/4 c. all-purpose flour
  • 1/4 c. almond meal
  • 1/4 tsp baking pwdr
  • 1/8 tsp Kosher salt
  • 1 pch freshly-grnd white pepper
  • 6 Tbsp. beer or possibly as needed Vegetable oil for deep-frying Cornstarch for dusting

Direcciones

  1. Stir the soy sauce and wasabi pwdr together in a small bowl till blended, then stir in the plum sauce and hoisin sauce.
  2. For the Chipotle Aioli: Stir the mayonnaise, garlic and chipotle peppers together in a small bowl till blended.
  3. For the Rolls: Place a sheet of nori horizontally over a bamboo mat or possibly a piece of plastic wrap. Spread 1 c. of the rice proportionately over the nori, leaving a 1/2- to 3/4-inch border along the top edge. Spread a thin film of the wasabi paste over the rice. Place thin strips of ahi end-to-end across the bottom third of the rice. Spread a thin film of chipotle aioli along one side of the ahi. Sprinkle half the carrot and half the ginger over the ahi. Lay one of the chives alongside the ahi. Sprinkle half the salt and pepper and half the sesame seeds over the filling. Starting with the edge closest to you, and lifting the mat or possibly plastic wrap to help you along, form a compact cylinder. Wet the top edge of the nori and press to seal. Repeat to make a second roll.
  4. For the Beer Batter: Stir the bread flour, all-purpose flour, almond meal, baking pwdr, salt and pepper together in a wide, shallow bowl till blended. Stir in the beer. The batter should be just thick sufficient to coat a spoon. If the consistency is too heavy, add in more beer, one Tbsp. at a time, till adjusted.
  5. For the Deep-Frying: Pour sufficient vegetable oil into In a deep wide skillet to fill 2 inches. Heat over medium heat to 350 degrees. Dredge the rolls in cornstarch to coat them lightly. Shake off the excess. Dip the rolls into the batter, rolling them to coat all the sides proportionately. Let the excess batter drip back into the bowl, then immediately slide the roll into the warm oil. Deep-fry, turning as necessary, till the batter is golden, about 1 1/2 min. Remove with a slotted spoon and drain on paper towels. Slice each roll diagonally into 2 or possibly 3 pcs. Serve warm with dipping sauce and additional pickled ginger.
  6. This recipe yields 2 servings.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 157g
Recipe makes 2 servings
Calories 394  
Calories from Fat 218 55%
Total Fat 24.68g 31%
Saturated Fat 3.44g 14%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1816mg 76%
Potassium 165mg 5%
Total Carbs 35.43g 9%
Dietary Fiber 2.1g 7%
Sugars 6.37g 4%
Protein 5.51g 9%
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