Starters & Light meals

Tuna tempura rolls with pea shoots and seaweed

20 minutes
5 - 10 minutes
Wine/Spirit Pairing
Villiera Cellar Door Chenin Blanc 2008

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  • 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

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.

Jacques Erasmus

Recipe by: Jacques Erasmus

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