limes Archives

Sorbet recipes

Papaya and pineapple sorbet

15 minutes

Tuna tempura rolls with pea shoots and seaweed

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 - 10 minutes

Ingredients

600 g fresh tuna
Zest of 1 lemon
6 nori sheets, cut into quarters
115 g cake flour
2 T corn flour
1 t baking powder
1¼ cups soda water, more if necessary a few ice cubes
Vegetable oil, for deep-frying
A handful pea shoots
1 cucumber, cut lengthways into ribbons

For the dressing, combine:

1 cup coconut milk
Juice and rind of 1 lime
3 T Indonesian sweet soya sauce

Method

Cut the tuna into thick strips and season with the lemon zest. Roll each strip in a piece of nori and brush the ends with a little water. Prepare the tempura batter by combining the flour, corn flour, baking powder, soda water and ice cubes.
Mix well, then strain through a metal sieve – thin with a little water if necessary. Add the oil to a large saucepan over a high heat. Dip the tunaand- nori rolls in the batter, then plunge into the hot oil and fry until golden – do this in batches.
Cut the tempura rolls in half and leave to cool for a few minutes. Wrap each roll in another piece of nori, tuck in a few pea shoots and secure with a cucumber ribbon. Serve immediately, with a bowl of dressing on the side.

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Tuna tempura rolls with pea shoots and seaweed

Tuna tempura rolls with pea shoots and seaweed

Ingredients

Method