Name: Tempura Rice Rolls
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 6 servings
Ingredients: 2 tsp black peppercorn; 1 null cinnamon stick; 2 null star anise; 2 tsp coriander seeds; null null kosher salt (for pickling liquid); 120 ml white wine vinegar (for pickling liquid); 6 null shallots; 2 null jalapeno; 1 clove garlic cloves; 1 null shallot; 250 g edamame beans; 40 ml vegetable oil; 2 tbsp rice wine vinegar; null null sea salt (to taste); null null ground black pepper (to taste); 0.5 tsp mushroom spice; 20 g sugar; 35 ml tamari; 240 ml rice wine vinegar; 240 ml water; 1 tsp fine salt; 2 null heritage carrots (2-3); 2 null Lebanese cucumbers (or 1 regular cucumber); 1 bunch fresh chervil (30g); 0.5 bunch fresh tarragon (15g); 1 handful red grapes (large, finely sliced); 1 handful radishes (large, finely sliced); 1 null romaine lettuce; 12 null shiso leaves (optional); 30 g micro herbs ((e.g., pea shoots, purple radish, wasabi mustard))

Instructions

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1

For the pickled shallots, toast the black peppercorn (2 tsp), stick (1 cinnamon), anise (2 star) and coriander seeds (2 tsp) in a dry frying pan on a medium heat until fragrant. Add kosher salt (1 tsp), water (350 ml) and white wine vinegar (120 ml), and bring to the boil.
2

Peel and finely slice the shallots (6) into rings and place in a heatproof bowl. Using a sieve, strain over the pickling liquid, then leave to cool and let the flavours mingle.
3

For the edamame dip, prick the jalapeno (2) with a sharp knife and place them directly over a gas hob, turning with tongs until blistered all over. Leave to cool a little before scraping off the black stuff with a knife, then halve and deseed.
4

Peel the garlic cloves (1 clove) and shallot (1), roughly slice the shallot (1) and place in a food processor with the edamame beans (250 g), jalapeno (2), vegetable oil (40 ml) and rice wine vinegar (2 tbsp). Blitz until super-smooth, adding a splash of [water] to loosen, if needed. Taste and adjust with more [rice wine vinegar], [sea salt] and [ground black pepper]. Scrape into a bowl, cover and set aside.
5

For the dipping sauce, combine all the ingredients in a bowl with mushroom spice (0.5 tsp), sugar (20 g), tamari (35 ml), rice wine vinegar (240 ml) and water (240 ml) and fine salt (1 tsp). Stir until the [sugar] has dissolved.
6

For the rice rolls, start by prepping the veg. Scrub the carrots (2), then shave into long ribbons along with the cucumbers (2 Lebanese). Pick the fresh chervil (1 bunch) and fresh tarragon (0.5 bunch), finely slice the red grapes (1 handful) and the radishes (1 handful). Separate the lettuce (1 romaine) leaves, wash and dry, then arrange everything, including the micro herbs (30 g) and mixed beansprouts (30 g), on a large platter ready for your guests to assemble. Don’t forget you will need to soak the paper wrappers (12 rice) in [water] for about 40 seconds before making up your rolls.
7

For the tempura, break the cauliflower (800 g) into large florets. Whisk the gluten free self raising flour (400 g) with cold water (600 ml) until you have a smooth batter.
8

Half-fill a large sturdy pan with about vegetable oil (2 litre) (or use a deep-fat fryer) and place on a medium to high heat. Use a thermometer to get it to 180°C, or test with a cube of bread – if it floats and turns golden, you’ll be about right. If the [vegetable oil] starts to smoke at any point, reduce the heat a little.
9

Dip the [cauliflower] in the batter and fry for about 5 minutes, or until golden and crisp – you will need to do this in batches. Remove with a slotted spoon to kitchen paper and season with [sea salt]. Get everyone seated and let your guests make up their own rolls with a bit of everything while you get on with frying the next batch.