Serves 6
Directions
- 1Clean the shrimp, devein, cut slightly along the back, and gently flatten with the flat side of a knife through plastic wrap.
- 2Place a small dollop of Philadelphia on one flattened shrimp, add half a sun-dried tomato, and top with more cheese. Cover with a second shrimp.
- 3Wrap the shrimp ball tightly in plastic wrap, twisting the edges like a candy wrapper. Freeze to set the cheese.
- 4Remove the plastic wrap and wrap the shrimp capsule tightly with a strip of salmon.
- 5Quickly whisk the batter ingredients, dredge the roll in dry flour, dip in the cold liquid batter, and coat generously in panko.
- 6Fry in a generous amount of hot oil for 1.5–2 minutes per side until golden brown. Drain on paper towels.
Ingredients
- 12-16 pcs large shrimp, cleaned
- 200 g salmon/trout, thinly sliced
- 120 g cream cheese (philadelphia)
- 6-8 pcs sun-dried tomatoes
- 1.5 cup panko breadcrumbs
- 3 tbsp all-purpose flour, for dusting
- 80 ml ice-cold water
- 2 tbsp all-purpose flour
- 1 tbsp cornstarch
- a pinch salt
- a pinch baking powder
Tips
- Freezing the rolls in plastic wrap helps them hold their shape perfectly during frying.
- Small lumps in the tempura batter are totally fine.
- Serve hot.
- Pairs beautifully with sweet chili or spicy mayo.
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