Tempura is a Japanese dish made by deep frying sea food or vegetables. Though it is a Japanese delicacy, it is believed that tempura is Portuguese in origin; and is introduced to Japan during the sixteenth century, by the early Portuguese traders and missionaries. However, it is popular as a Japanese dish, which is commonly served as appetizers. Shrimp tempura can be served as rolls too. Ingredients Tempura is deep-fried seafood or vegetables, that are coated with a special batter. Shrimp tempura is made by deep-frying shrimp coated with the batter. They are then wrapped, with other ingredients, to make rolls. Apart from fresh shrimp that are cleaned, peeled, and deveined; you need, rice flour or all-purpose flour, icy cold water, eggs, and Japanese rice wine, for making the batter. Some people use all-purpose flour with a small amount of cornstarch, egg, cold water, and a teaspoon each of baking soda and baking powder, for making the batter. In order to prepare the rolls, nori (seaweed) and sushi rice will be required. Recipe Clean, peel, and devein the shrimp. Cut the tail and the sharp end in between the tail fins. Place the shrimp on paper towels, so as to remove moisture. Prepare the batter by mixing the flour, one egg, water, and rice wine. Take a bowl and mix the egg with half a cup of cold water. Once it combines well, add a tablespoon of rice wine and mix thoroughly. You can either use a cup of rice flour, or a mixture of ¾ cup of all-purpose flour and ¼ cup of corn flour. If you go for the second option, make sure to mix the two flours before adding them to the bowl. Add the flour to the bowl and mix well. Small lumps are allowed, but the batter must have a fairly thin consistency. Heat the cooking oil to a temperature of around 350°F. Flour the shrimp and dip them in the batter before frying. Fry the shrimp till they turn golden brown. Place them on wire racks or paper towels, so that excess oil is absorbed. Your shrimp tempura is ready. Now, you have to wrap them in rolls. Wrapping Shrimp Tempura Roll

• Take a nori sheet and divide it into three equal pieces. Place a sushi mat and a plastic wrap on top of that. Place a nori piece (with the smooth side facing downwards) on top of the plastic wrap, which is kept over the mat.
• Spread a thin layer of sushi rice (1/10 of an inch in thickness) over the nori sheet, so that a thin margin on one edge (lengthwise) of the nori sheet is left uncovered (by ¾ of an inch).
• Now, flip the nori, so that the smooth side faces upwards. Make a wall of rice on the side, which is opposite to the uncovered strip on the other side of the nori sheet. Now, you have a nori sheet with one side having an uncovered margin and the other side with a wall of rice, that extends from the edge by ¾ of an inch. This extended wall of rice will cover the uncovered strip, while the contents are wrapped in a roll.
• Now, place the shrimp tempura, horizontally across the nori, with the tail ends extending over the edges. Lift both sides of the sushi mat and apply pressure, so that the nori with rice and shrimp get wrapped tightly to form a roll.
• The end product will be in the form of a long roll with shrimp tempura in the center, covered with nori and sushi rice. Now, remove the plastic wrap and mat; and cut the cylindrical roll diagonally into half-inch thick slices, that can be served with a dipping sauce.

You may use ingredients, like avocado slices, cucumber julienne, and other ingredients, along with the shrimp tempura. All you have to do is to try this recipe and enjoy the delicacy. As shrimp tempura calories may vary with the ingredients, you have to keep a check on the contents.