Crispy Seaweed Shrimp Rolls

 

A delicious shrimp paste is spread onto roasted seaweed sheets, wrapped into tidy rolls, dipped in a light batter, and fried until irresistibly crisp. These rolls are over-the-top delicious—crunchy on the outside, savory on the inside, and surprisingly mess-free. Let’s get started Crispy Seaweed Shrimp Rolls!

Recipe

Serves: 12
Prep time: 35 minutes
Cook time: 10 minutes

For the seaweed shrimp rolls:
1½ pounds shrimp, peeled and deveined
¼ teaspoon ginger
1/10 teaspoon salt
1/10 teaspoon white pepper
1 tablespoon sesame oil
12 sheets roasted seaweed (temaki nori)
1 medium carrot, julienned
1½ cups Chinese chives
4 cups oil, for frying

For the batter:
1½ cups cornstarch (or other starch)
Pinch of salt
1 teaspoon baking powder
½ teaspoon baking soda
1 large egg white
¾ cup cold club soda

Instructions

1. Prepare the shrimp filling

• In a food processor, blend the shrimp into a smooth paste (or mince by hand).
• Add the ginger, salt, white pepper, and sesame oil. Mix well to combine.

2. Assemble the seaweed rolls

• Transfer the filling into a piping bag or Ziploc bag. Seal and snip off the tip.
• Lay a sheet of roasted seaweed flat on your work surface. Pipe a line of filling along the bottom edge.
• Add a few julienned carrot pieces and Chinese chives on top of the filling.
• Brush a thin layer of filling along the top edge of the seaweed to help seal the roll.
• Roll tightly from the bottom up and seal. Repeat with remaining sheets.

3. Make the batter

• In a large bowl, whisk together the cornstarch, salt, baking powder (for puffiness), and baking soda (for crispiness).
• Add the egg white and cold club soda. Mix until smooth and well combined.

4. Deep-fry the rolls

• Heat the oil in a pot to 325°F (163°C).
• Dip each roll in the batter and gently lower it into the hot oil. Fry in batches, being careful not to overcrowd the pot.
• Fry until golden and crispy, about 3 minutes. Remove and drain. Repeat with the rest.

Tips & notes

• Keep the club soda ice-cold for an extra light and airy batter.
• You can prep the shrimp rolls in advance and refrigerate them before frying.
• Serve with chili sauce, sweet soy sauce, or your favorite dip for added flavor.