Crispy Shrimp and Avocado Spicy Tuna Roll

Crispy Shrimp and Avocado Spicy Tuna Roll
Staff Writer
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
359
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. 

Nutritional Facts

Total Fat
15g
21%
Sugar
4g
4%
Saturated Fat
3g
13%
Cholesterol
19mg
6%
Carbohydrate, by difference
46g
35%
Protein
10g
22%
Vitamin A, RAE
15µg
2%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
85mg
9%
Choline, total
16mg
4%
Fiber, total dietary
2g
8%
Folate, total
50µg
13%
Iron, Fe
2mg
11%
Magnesium, Mg
31mg
10%
Niacin
4mg
29%
Phosphorus, P
130mg
19%
Selenium, Se
23µg
42%
Sodium, Na
633mg
42%
Water
56g
2%
Zinc, Zn
1mg
13%

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.