Tempura Rolls with Sesame Coriander Sauce

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Sesame Coriander Sauce
1/2 lemon juice
1 cup of cold water
1/2 cup white palm sugar
1 bunch of fresh coriander
1/3 cup roasted sea same seeds
pinch of salt
Avocado Roll
1 avocado sliced into 3/4-inch wide strips/sticks
1 eggplant sliced thin slices
1 red pepper sliced
pepper corn (Vietnamese mint) leaves
Tempura Batter
1 cup rice flour
2 shallots sliced
1/4 cup almond flakes
1/3 cup cold water

Sesame Coriander Sauce
Place lemon juice, water and palm sugar in a saucepan and reduce by half and cool. Place cooled sugar mix in blender and Add coriander mix, then add sesame seeds and mix to sauce consistency.

Tempura Batter
Mix well and let stand.

Grill the thinly sliced eggplant with a little oil and grill on both sides so soft and able to be rolled, drain excess oil. To make rolls place peppercorn leaf, avocado and red pepper on eggplant, roll up so contents in center of roll and fasten with a toothpick. Repeat for each roll. Heat peanut or olive oil to moderate heat in wok. Dip roll into tempura batter coat well then place in oil and cook till crispy and brown approx 5 minutes. Ensure oil is hot enough so don't go soggy, and not too hot to burn. Cook two at a time to keep oil even temp and so doesn't cool down too much. Cut each roll in half and serve on layer of the sauce.

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