Crispy Shrimp and Avocado Spicy Tuna Roll

Staff Writer
Crispy Shrimp and Avocado Spicy Tuna Roll
Heidi Gelhauser

Crispy Shrimp and Spicy Tuna Roll

Scott Serpas serves this enticing sushi roll at his namesake restaurant Serpas in Atlanta, and created this recipe so that you can make it at home. 

5
Servings
2061
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 Cups vegetable oil
  • 1 Cup flour
  • 6 Tablespoons cornstarch
  • 1 Teaspoon salt, plus extra to taste
  • 1/2 Teaspoon baking powder
  • 20 shrimp, peeled, deveined, and split in half
  • 1/2 Cup mayonnaise
  • 2 Tablespoons Sriracha
  • 2 Tablespoons rice vinegar
  • 4 sheets rice paper
  • 8 leaves bibb lettuce
  • 6 Ounces ahi tuna, sliced
  • 1 mango, sliced
  • 1 avocado, sliced
  • Sesame seeds, for garnish
  • Chopped scallions, for garnish

Directions

Preheat the oil in a heavy skillet to 350 degrees.

To make the tempura batter, mix together the flour, cornstarch, 1 teaspoon of salt, and baking powder. Slowly drizzle in ice water until you have a ribbony consistency, about 1 cup.

Dip each shrimp half into the tempura batter and shake off any excess. Fry in the oil for 1 minute, then remove from the oil and drain on a paper towel. When frying the shrimp, be careful not to overcrowd the pan so that temperature remains a constant 350 degrees throughout. 

To make the spicy mayo, combine the mayonnaise, Sriracha, rice vinegar, and a pinch of salt to taste in a small bowl. Refrigerate until ready to use. 

Place the rice papers in a bowl half full of warm water until completely soaked and then wipe off any excess water. Place the papers on a clean, dry surface. Place 1 ½ leaves of bibb lettuce ¾ the way down a sheet. Place a few slices of mango and avocado on top of the lettuce. Top with a couple of tuna slices and 3 shrimp halves. With your fingers placed on the top of the filling and your thumbs placed underneath the rice paper, fold the bottom lip of the rice paper onto the tuna roll. While pulling the filling, roll tightly. Roll until set. Slice the roll into 4-6 pieces and garnish with the spicy mayonnaise, sesame seeds, and scallions. 

Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

Nutritional Facts

Total Fat
204g
100%
Sugar
10g
N/A
Saturated Fat
15g
77%
Cholesterol
53mg
18%
Protein
16g
31%
Carbs
49g
16%
Vitamin A
72µg
8%
Vitamin B12
1µg
16.2%
Vitamin B6
0.6mg
28.3%
Vitamin C
33mg
55%
Vitamin D
0.6µg
0.2%
Vitamin E
41mg
100%
Vitamin K
20µg
25%
Calcium
68mg
7%
Fiber
5g
19%
Folate (food)
79µg
N/A
Folate equivalent (total)
79µg
20%
Iron
1mg
7%
Magnesium
43mg
11%
Monounsaturated
138g
N/A
Niacin (B3)
8mg
41%
Phosphorus
261mg
37%
Polyunsaturated
42g
N/A
Potassium
539mg
15%
Riboflavin (B2)
0.1mg
8.2%
Sodium
953mg
40%
Thiamin (B1)
0.1mg
8.5%
Trans
1g
N/A
Zinc
0.9mg
5.9%

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