Tempura Shrimp Nori Rolls

• 1/4 cup soy sauce
• 2 tablespoons honey
• 2 tablespoons fresh lime juice
• 1 teaspoon grated peeled fresh gingerroot
• 2 tablespoons chopped fresh coriander sprigs (wash and dry before chopping)
• 3/4 pound shrimp (about 30 medium), shelled and deveined
• 2 tablespoons egg whites (from about 1 large egg)
• 2 tablespoons heavy cream
• 1 tablespoon fresh lime juice
• 1/2 teaspoon grated and peeled fresh gingerroot
• 2 teaspoons cornstarch
• 1 large egg yolk
• 1 cup all-purpose flour
• 1 cup ice water
• 1/4 cup cornstarch
• 1 teaspoon salt
• freshly ground black pepper to taste
• four 8-by-7 1/2 inch sheets toasted nori (dried laver)
• 1 scallion, quartered lengthwise
• 1/2 red bell pepper, cut into thin strips
• 1/2 large carrot, cut lengthwise into thin strips
• 1/4 cup chopped fresh coriander sprigs (wash and dry before chopping)
• vegetable oil for deep-frying

1. In a bowl stir together soy sauce, honey, lime juice, and gingerroot until combined well.
2. Sauce may be made 3 days ahead and chilled, covered.
3. Bring sauce to room temperature before serving.
4. Stir in coriander.
5. In a food processor pulse shrimp paste ingredients together until they just form a smooth paste.
6. Shrimp paste may be made 1 day ahead and chilled, covered.
7. In a blender blend batter ingredients until smooth.
8. Transfer to s shallow bowl.
9. On a work surface arrange 1 nori sheet, shiny side down, with a long side facing you.
10. Spread 1/2 cup shrimp paste across lower two thirds of nori and brush top third of nori with sauce.
11. Arrange 1 scallion quarter on shrimp paste across bottom edge and top with 3 carrot strips.
12. Top carrot evenly with one fourth bell pepper strips and sprinkle with 1 tablespoon coriander.
13. Beginning with edge closest to you, roll up nori tightly and trim ends if necessary.
14. Make 3 more rolls with remaining nori, shrimp paste, sauce, vegetables, and coriander in same manner.
15. Rolls may be assembled 1 day ahead and chilled, covered.
16. Bring rolls to room temperature before preceeding.
17. In a deep heavy skillet heat 3 inches oil to 375F.
18. on a deep-fat thermometer.
19. Dip 1 roll in batter to coat completely.
20. Transfer roll to hot oil with 2 pairs of metal tongs and fry until golden, about 4 minutes.
21. Transfer roll to paper towels to drain and fry remaining 3 rills in same manner, making sure oil returns to 375F.
22. before adding next roll.
23. Cut rolls diagonally into 1/2-inch-thick slices and serve warm or at room temperature with dipping sauce.

soy sauce, honey, lime juice, gingerroot, fresh coriander sprigs, shrimp, egg whites, heavy cream, lime juice, gingerroot, cornstarch, egg yolk, flour, water, cornstarch, salt, freshly ground black pepper, scallion, red bell pepper, carrot, fresh coriander sprigs, vegetable oil

Taken from www.epicurious.com/recipes/food/views/tempura-shrimp-nori-rolls-14255 (may not work)