Shrimp Tempura Summer Rolls | Garlic Ginger Tahini Dipping Sauce | CarnalDish

tempura batter

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while all-purpose is more economical.

shrimp

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu is lower in calories and chicken is a cost-effective protein.

Prepare the garlic and ginger tahini dipping sauce by combining tahini, sweet chilli sauce, spicy chilli crisp, chopped scallions, rice vinegar, soy sauce, minced garlic, and grated ginger in a bowl.

Add black pepper and pink Himalayan sea salt to the sauce, then taste and adjust acidity with lime zest and juice.

Wrap the sauce in plastic wrap and refrigerate.

Peel and devein the shrimp, then make shallow cuts under the belly to prevent curling during frying.

Season the shrimp with pink sea salt, black pepper, and sashimi togarashi, mixing well to coat.

Hydrate vermicelli rice noodles in hot water for about 10 minutes until soft.

Prepare the tempura batter according to package instructions, ensuring it is on the thicker side to prevent shrimp from curling.

Heat oil to 400°F for frying the shrimp.

Coat the shrimp in the tempura batter and fry for 2-3 minutes until crispy, ensuring they do not stick together.

Rehydrate Vietnamese rice paper wraps in warm water for about 5 seconds until pliable, then press water into the wrap.

Layer butter lettuce, hydrated vermicelli noodles, cilantro, mint, sliced jalapeno, garlic chives, cucumber, avocado, and carrots onto the rice paper.

Place the tempura shrimp on top of the vegetables, then roll the rice paper tightly, starting from the end closest to you and tucking in the sides as you go.

Slice the rolls diagonally and serve with the garlic ginger tahini dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens