Ingredients: 1/2 lb large shrimp, peeled and chopped 1 1/2 lbs fresh salmon, cut into approx. 3 1/2" strips 6 sheets nori, split in two 1 large zucchini, cut the same size as the salmon bunch of asparagus, cut the same size as the salmon small bunch of green onions, chopped 3 Tbs mayonnaise 1/2 c flour mixed with 1/2 c. corn starch 1 pkg panko flakes oil 1 Tbs tobiko (flying fish eggs), optional Spicy Chili Sauce: 1/2 c Mae Ploy spicy sweet chili sauce 1/4 c mayonnaise Directions:Mix mayo, green onions, tobiko and chopped shrimp, add salt to taste and set aside. Add water to flour and corn starch mixture until you get a thick consistency and set on side (chilled batter is better or you can use a pre-made tempura batter). Next, place half of nori sheet down, adding a spoonful of shrimp mix, salmon strip, zucchini and asparagus. Roll and seal with water and dip in flour batter and then coat with panko flakes. Deep fry roll till golden brown and serve with spicy chili sauce. Spicy Chili Sauce: Mix together above ingredients and serve with roll. |