Tempura avocado rolls recipe

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Rating:

5/ 5 stars 10 Votes
  • Cuisine: Japanese

Ingredients

Sauce
2 cup of lemon juice
1 cup cold water
2 cup of white palm sugar (or raw sugar)
1 bunch coriander (roots intact)
1/3 cup roasted sesame seeds
Salt to taste

Tempura roll
1 large avocado
1 large eggplant
1 red capsicum, sliced into finger sized strips
Bunch of peppercorn or basil leaves (sometimes referred to as betel leaves)
Pinch of salt
Vegetable oil for deep frying
Toothpicks

Batter
1 cup of fine rice flour
2 shallots finely sliced
1/4 cup of almond flakes
White pepper & salt to taste
1/3 cup of cold water

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Preparation

Sauce
Heat lemon and water in small saucepan. Add palm sugar and stir to dissolve. Bring to the boil and simmer until mixture becomes a light syrup and is reduced by half. When cool, puree the syrup with the rest of the ingredients.

Tempura Roll
Cut the avocado into 8 equal segments.
Blanch the capsicum strips, drain and set aside.
Slice the eggplant lengthwise into thin slices and salt for 5 minutes, wash and sponge them dry

Place a peppercorn leaf, a red capsicum strip and an avocado segment on the centre of each eggplant slice. Roll the eggplant firmly around the contents and secure with a toothpick.

Batter
Mix the dry ingredients. Add water slowly and stir to a smooth paste. Heat the vegetable oil to a moderate temperature. Coat the avocado roll evenly with the rice batter. Drop into the hot oil and deep fry until light golden brown (approx. 5 minutes). Remove toothpick and cut the roll into halves
Serve with leftover herbs and coriander sesame sauce.

If you enjoyed this Tempura avocado rolls recipe then browse more Japanese recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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Comments (2)

   
10 Mar 2011 06:49 AEST
Sharron
Aldgate SA
PS
I followed the videos ingredient measures, not the recipe listed.
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10 Mar 2011 03:21 AEST
Sharron
Aldgate SA
Bloody Ripper
As a seafood eating vegetarian (Aquaterian?), I am always searching for meals that impress my beloved meat eaters...and here it is!!!! Simple, beautiful and divinely delicious and artistic. It screams impressive!. I omitted the peppercorn leaf for the kids, with 'asking for more' success. I also used the batter with thinly sliced white fish fillets and shelled whole prawns, drizzled with the same sauce....yay :) If I could rate this dish higher than 5...I would
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