Ingredients Jump to Instructions ↓

  1. tempura batter

  2. 200g plain flour

  3. 50g corn flour

  4. 250ml soda water

  5. 1 teaspoon bicarbonate soda

  6. Chilled water

  7. Nori roll

  8. 1 roasted seaweed sheet

  9. 2 eggs

  10. 4 sprigs of corriander

  11. 3 leaves of thai basil

  12. 6 leaves of vietnamese mint

  13. 50g roasted red capsicum strips

  14. 50g enoki mushrooms

  15. 4 green beans , blanched

  16. Sweet and sour sauce

  17. 100ml sweet chilli sauce

  18. 1 lime , juiced

Instructions Jump to Ingredients ↑

  1. To make tempura batter, whisk all in bowl, add chilled water until you reach consistency that just coats your finger.

  2. For sweet and sour sauce, whisk all ingredients together and set aside.

  3. To make nori roll, whisk eggs well and pour into warm non-stick pan. Sprinkle herbs over top and season with salt and pepper.

  4. Gently roll omelette. It should be approximately 30cm long and 5cm wide. Place in centre of seaweed sheet, on one side of omelette lay green beans, then capsicum, then enoki mushrooms. It does not matter if ingredients hang out the ends as this adds to the appearance.

  5. Moisten end of seaweed sheet furthest away from you (work quickly so sheet doesn't curl up). Now roll dry end of seaweed over ingredients, tuck in, then continue to roll onto wet end which will bind the roll together.

  6. Lightly dip in tempura batter just to coat. Shallow fry in oil approx 180C until crisp, batter should still be white.

  7. Trim ends level, slice into 3 even logs, slice each log on angle and stand up (you will need a good sharp serated knife for this). Drizzle sauce over top and serve.


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