Shrimp is such a distinct yet mild seafood and I find it to be a great compliment for many fruit combinations. The sweetness of the banana pairs perfectly with the bite from the chili as the texture of the coconut flakes brings in a nice palatal variation from the softness of the rice and the fruit.
Be sure to check out my past post, Spicy Tuna Roll, Gingered Crab Roll, & Seared Ahi, for more roll ideas and an additional step-by-step guide to rolling and serving your homemade sushi. You will need a Large Wok or Deep-set, heavy Skillet to make the tempura.
Shrimp Tempura & Banana Roll
With Coconut & a Sweet Chili Sauce
*For the Shrimp Tempura:
- 6 Jumbo Shrimp or Prawns, peeled & deveined but with tails on
- 2 Tbsp Corn Starch
- 1/4 Cup All-Purpose Flour
- 1/2 Cup Rice Wine Vinegar
- 1/3 Cup Ice Water
- 1/4 tsp White Sugar
- 1/2 tsp Baking Powder
- 1 Egg
- 1/2 tsp Salt, divided and Cracked Black Pepper
- 1/4 tsp Paprika
- 2 Cups Vegetable Oil for Frying
*In a small bowl mix together the rice wine vinegar with 1/4 tsp of salt. After you have cleaned the shrimp, lay it out on its back and make two light incisions where the shrimp curls. Do not cut all the way through the shrimp. This will keep them from curling up during cooking. Place the shrimp into the bowl, stir to coat, and then cover and marinate in the refrigerator for 30 minutes.
*Heat the oil over medium-high until it reaches 375 degrees F. If you do not have a kitchen thermometer this typically takes 12-15 minutes and can be checked by dropping a small cube of bread into the oil. If the temperature is correct it will brown in under 60 seconds.
*While your oil is heating, combine the flour, starch, baking powder, sugar, 1/4 tsp salt, and corn meal with the ice water and egg. Sprinkle with black pepper and 1/4 tsp Paprika. Dredge the shrimp/prawns in the mixture, thoroughly coating all sides. Deep-fry them carefully, being sure to not overcrowd your pan, until golden brown, approximated 1 and 1/2 minutes per shrimp. Remove from the oil with a slotted spoon and drain on a mat of paper towels.
*For the Roll:
- 1 small Banana, peeled and sliced into long thin strips
- 3 Tbsp Dried Coconut Flakes, divided
- 3 Tbsp Sweet Chili Sauce (I use Mae Ploy Brand)
- 2 8" lengths cut from 1/4" block of cream cheese (Slice a long, thin strip vertically from an 8oz block of cream cheese)
- 3 Sheets Nori
- 2 Cups Sushi Rice, Cooked (Instructions Here)
- 1 Tbsp Unsalted Butter
- Chili Flakes, Pepper, and Sesame Seeds
*In a wok or skillet, melt the butter over medium-high heat. Add the banana strips and increase heat to high. Sprinkle with pepper and chili flakes (add to your personal heat preference) and sear, shaking the pan vigorously until the banana has browned on both sides. Remove from heat.
Making the Rolls
*When everything is prepped and your rice has cooled you are now ready to make the rolls. Be sure to give yourself a large, flat, clean surface in which to work your magic. Fill a glass or small bowl with warm water to seal the sushi and set a clean towel within arms reach for your fingers. Most Sushi Chefs use a sushi mat but since I didn't have one when I first began this venture I became quite accustomed to "free rolling".
TO SERVE: Once your rolls are cut and plated, top with 1 Tbsp of Coconut Flakes and 1 Tbsp of Sweet Chili Sauce, per roll. Sprinkle with sesame seeds and any remaining scallions and serve immediately with sides of:
Check back soon for another edition to my sushi saga: A Classic Shrimp Tempura Roll and everyone's Favorite, The California Roll. Again, be sure to check out my past post, Spicy Tuna Roll, Gingered Crab Roll, & Seared Ahi to make your sushi feast complete!