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Dean Wong Recipe - Tempura Nori Rolls - 24 June


Tempura Nori Rolls with Plum and Ginger Sauce

Nori rolls

6 to 8 nori sheets
600g marinated filling
1 small bowl water for wetting nori
1 bowl tempura batter
1 plate cornflour for dusting the rolls.
1 deep-fryer or oil for deep frying
1 bowl plum and ginger sauce

Method
Place a sheet of nori on a sushi mat or clean tea towel and put a line of filling onto the nori sheet.
Using the sushi mat or towel roll the sheet into a tight roll and moisten the end of the nori sheet to help stick the rolls together.
Allow the rolls to sit and the nori will soften as it soaks up the moisture from the filling
Then dust the rolls in cornflour and coat with the batter and place into the deep-fryer. When the rolls float in the oil they are cooked. Remove and drain on tissues, serve with the plum and ginger sauce

Plum and Ginger Sauce

3tbsp oil
1 med onion diced
2 tbsp ginger chopped (more if you love lots of ginger)
1/2 tsp chilli powder
1 tin plums 
1/4 cup sugar
1/4 cup malt vinegar

Method
Heat the oil in a pot. Add the onion and ginger then lightly brown, then add the chilli stir in evenly then add the plums, sugar and vinegar. Bring to the boil reduce the heat and simmer on a low heat for 1 hour.

This sauce can be kept for using with snack foods the same way you would use tomato sauce, it can also be thinned out with port, heated and used as a hot sauce with tarts or cheeses.

Marinated Filling

1 tsp oyster sauce
1 tsp sweet chilli sauce
3 tbsp soya sauce
1 tsp sugar
1 tsp salt
1 tsp garlic chopped 
1 tsp herbs, chopped (chives, coriander, flat leaf parsley, basil)
200g meat or seafood (chicken, duck, bacon, beef, shrimps, fish) marinated
400g  vegetables sliced into strips (carrot, courgette, capsicum, spring onion)

Method
Put the meat or seafood in the marinade & mix together. Add the vegetables & continue to toss the nori filling until everything is coated well.

Tempura Batter

1/2 cup flour
1/2 cup cornflour
1 cup iced water

Method
Sieve the two flours into a bowl. Put the water into the ice and let it stand for a minute to chill down completely. Slowly add the iced water to the dry ingredients and mix into a smooth batter that will stick to the tip of your finger but still run off, this is called coating consistency.


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