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Receta Sea Urchin Tempura With Nobu
by Global Cookbook

Sea Urchin Tempura With Nobu
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  Raciónes: 4

Ingredientes

  • 1 sht dry nori
  • 8 x shiso leaves
  • 3 1/2 ounce fresh sea-urchin roe
  •     All-purpose flour for coating
  •     Vegetable oil for deep-frying
  •     Sea salt to taste
  •     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

Direcciones

  1. 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.
  2. 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. (
  3. Makes about 1 1/2 c.)
  4. 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.
  5. Serve immediately with salt, pepper, and lemon or possibly lime halves on the side.
  6. This recipe yields 4 servings