Tempura ahi roll
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Tempura ahi roll
  Fish    Rolls  
Last updated 6/12/2012 1:26:20 AM. Recipe ID 60704. Report a problem with this recipe.
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      Title: Tempura ahi roll
 Categories: Main dish, Fish
      Yield: 2 Servings
 
    1/2 lb Fresh Ahi Tuna or other
           Sushi style fish
      2 ea Nori Paper
      1 ea Cucumber sliced lengthwise
      1 ea Carrot sliced lengthwise
           Toasted sesame seeds
           Oil for deep frying
      1 c  Flour
      1 c  Club Soda
      1 ea Egg yolk
 
  Slice ahi to 1/4 inch thick rectangle 4 to 6 inches on either side.
  Roll two slices each of the carrot and cucumber inside the tuna. Roll
  the tuna inside a sheet of the seaweed paper and seal sheet with a
  dab of water. Prepare the deep fryer by heating the oil to 350 to
      370    F.
  
  Prepare the tempura batter by mixing the flour, egg yolk and club
  soda. The amount of flour and soda should be modified to give the
  tempura the right consistency.  The batter should be thick enough to
  coat, but runny enough to spread easily.
  
  When oil is ready, coat the roll in batter and deep fry for no more
  than three minutes when the batter becomes a light golden color. Left
  over carrots and cucumber or other vegitables (mushrooms come out
  great) can be tempura fried as well.  Remove from oil and drain on a
  paper towel.
  
  Trim off ends to make a flat surface for presentation.  Slice in half
  diagonally, then slice each half into two pieces, one flat on both
  sides and one with one diagonal and one flat side.  The ahi should be
  only slightly cooked on the outter edge, but should remain mostly raw
  throughout.  Stand roll on edge on plate and sprinkle with sesame
  seeds. Can be served with ponzu, soy or soy-wasabi sauce.
 




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Recipe ID 60704 (Apr 03, 2005)

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