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Nori provides new wrap
on spring rolls

Recipe prepared by Leo Leung, chef at Eastern Garden, on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday and will be rebroadcast at the same time Saturday on KHON Fox 2.

NORI SPRING ROLL

4 ounces shrimp
1 package nori

Marinade:
1 ounce bamboo shoots
Pinch of salt
Pinch of white pepper
1/2 teaspoon sesame oil

Batter:
1/2 cup flour
1 teaspoon baking powder
1 teaspoon salad oil
1/2 cup water

Cut shrimp into quarters.

Combine marinade ingredients; add shrimp and mix well. Let sit over night.

To make batter: In a mixing bowl, combine the dry ingredients, then add wet ingredients and mix until thickened.

Wrapping the spring roll: Quickly wet both sides of a sheet of nori, but don't drown it. Roll nori around the shrimp mixture, sealing sides and seam.

To cook: Heat oil to 300 degrees, then lightly dip spring roll in batter, place in oil and cook for 2 minutes or until batter hardens. Remove and drain for 5 minutes. Makes 1 serving.

Nutritional information unavailable.

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