Shrimp Tempura Roll

Shrimp tempura roll was quite shocking to me when I first heard about it. I have since tried the rolls at several restaurants and found that there are good ones and bad ones. The good ones are crisp and not greasy.

For a successful tempura preparation—crisp results—I suggest you use Japanese tempura flour, which contains a little starch and some powdered egg. The ratio of tempura flour and water is usually 1 cup of flour and ¾ cup of ice-cold water. If