INGREDIENTS

INSTRUCTIONS

TEMPURA BATTER
Cook off soba noodles, as any pasta, strain and rinse. Toss with sesame
oil.
In a mixing bowl add ice cubes and 1 egg and scramble with fingers. Add
half of water and baking soda and stir with fingers. Slowly add flour until
it forms a loose batter: do not over work -- flour will not be totally
incorporated. Add pinch of salt.
Bring peanut or corn oil for frying to 350 degrees F. Place shrimp one at a
time into batter, coat and place in oil. Cook until floating and golden,
approximately1 to 2 mintutes, depending on size of shrimp. Salt lightly and
place on towel to dry.
Using a rolling mat, place 1 sheet of nori, shiny smooth side down. Apply
one finger tip of wasabi on nori, then start layering vegetables. Lay
leaves of spinach on lower half of sheet and place carrots, squash, then 2
shrimp on next,tails facing outward. Finish with a layer of soba noodles,
red cabbage and scallions.
Take bottom edge of nori sheet and begin to roll sheet. When you can tuck
the edge on first rotation, bring the mat up to help finish rolling. Using
one hand, hold top of nori to keep roll tight. With the other hand pull
gently as you roll. When 1/2-inch from top, place water on finger tips and
dampen slightly top edge of nori. This will help nori to adhere to itself.
Place aside with finished edge side down. Repeat this process, then slice
into bite- size pieces. Plate and garnish with julienne shiso, sesame seeds
and soy sauce.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9411 - DEB STANTON
Converted by MM_Buster v2.0l.

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