200g plain flour
50g corn flour
250ml soda water
1 teaspoon bicarbonate soda
1 roasted seaweed sheet
4 sprigs of corriander
3 leaves of Thai basil
6 leaves of Vietnamese mint
50g roasted red capsicum strips
50g enoki mushrooms
4 green beans, blanched
Sweet and sour sauce
100ml sweet chilli sauce
1 lime, juiced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make tempura batter, whisk all in bowl, add chilled water until you reach consistency that just coats your finger.
For sweet and sour sauce, whisk all ingredients together and set aside.
To make nori roll, whisk eggs well and pour into warm non-stick pan. Sprinkle herbs over top and season with salt and pepper.
Gently roll omelette. It should be approximately 30cm long and 5cm wide. Place in centre of seaweed sheet, on one side of omelette lay green beans, then capsicum, then enoki mushrooms. It does not matter if ingredients hang out the ends as this adds to the appearance.
Moisten end of seaweed sheet furthest away from you (work quickly so sheet doesn't curl up). Now roll dry end of seaweed over ingredients, tuck in, then continue to roll onto wet end which will bind the roll together.
Lightly dip in tempura batter just to coat. Shallow fry in oil approx 180°C until crisp, batter should still be white.
Trim ends level, slice into 3 even logs, slice each log on angle and stand up (you will need a good sharp serated knife for this). Drizzle sauce over top and serve.