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- 1 cup all purpose flour (250 mL)
- 1/4 cup cornstarch (60 mL)
- 2 tsp salt (5 mL)
- 1-1 1/2 cups soda water (250 - 325 mL)
- 1 cup sticky rice - medium grain (250 mL)
- 1 2/3 cup water (350 mL)
- 1/2 tsp salt (1 mL)
- 2-3 Tbsp flavored rice vinegar (30-45 mL)
- 2 Tbsp sesame seeds (black, optional) (30 mL)
- 1 zucchini, sliced thinly length ways into 12 pieces (1)
- 2 cups canola oil (500 mL)
- 12 large shrimp (12)
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- To make batter: In a bowl, combine flour, cornstarch, salt and soda water. Set aside.
- Rinse rice under cold running water and drain. Combine rice, water, and salt in medium sauce pan. Cover pan and bring to boil. Reduce heat and simmer gently for 15-17 minutes. Do not stir while cooking.
- Remove from heat and let stand covered for 3 minutes. Remove lid, cool and stir in flavored rice vinegar.
- To assemble, moisten hands with water and place about 1-1 1/2 Tbsp rice on each zucchini slice. Sprinkle with 1/8 tsp black sesame seeds.
- Place shrimp crosswise to zucchini on top of rice. Roll shrimp up in zucchini. Secure with long skewer. Dip into batter.
- Heat canola oil to 375° F in deep fryer. Fry skewers, a few at a time, for 1-2 minutes or until golden brown. Remove and drain on paper towels.
Crispy Shrimp Rolls
These crispy shrimp rolls make a delicious appetizer for dinner parties. The shrimp is wrapped in thinly sliced zucchini and deep fried in canola oil.
- Makes
- 12
Nutritional Analysis
- Serving Size
- 1 roll
- Servings
- 12
- Calories
- 196
- Total Fat
- 9 g
- Saturated Fat
- 0.8 g
- Cholesterol
- 9 mg
- Sodium
- 531 mg
- Carbohydrates
- 24.7 g
- Fiber
- 1 g
- Sugars
- 5 g
- Protein
- 6. 1 g
- Potassium
- 551 mg
