Ingredients

Serves about 32 hors d'oeuvre

　　

For dipping sauce

1/4 cup soy sauce

　　2 tablespoons honey

　　2 tablespoons fresh lime juice

　　1 teaspoon grated peeled fresh gingerroot

　　2 tablespoons chopped fresh coriander sprigs (wash and dry before chopping)

　　

For shrimp paste

3/4 pound shrimp (about 30 medium), shelled and deveined

　　2 tablespoons egg whites (from about 1 large egg)

　　2 tablespoons heavy cream

　　1 tablespoon fresh lime juice

　　1/2 teaspoon grated and peeled fresh gingerroot

　　2 teaspoons cornstarch

　　

For tempura batter

1 large egg yolk

　　1 cup all-purpose flour

　　1 cup ice water

　　1/4 cup cornstarch

　　1 teaspoon salt

　　freshly ground black pepper to taste

　　four 8-by-7 1/2 inch sheets toasted nori (dried laver)

　　1 scallion, quartered lengthwise

　　1/2 red bell pepper, cut into thin strips

　　1/2 large carrot, cut lengthwise into thin strips

　　1/4 cup chopped fresh coriander sprigs (wash and dry before chopping)

　　vegetable oil for deep-frying

　　

Make sauce:

Step 1

In a bowl stir together soy sauce, honey, lime juice, and gingerroot until combined well. Sauce may be made 3 days ahead and chilled, covered. Bring sauce to room temperature before serving. Stir in coriander.

　　

Make shrimp paste:

Step 2

In a food processor pulse shrimp paste ingredients together until they just form a smooth paste. Shrimp paste may be made 1 day ahead and chilled, covered.

　　

Make batter:

Step 3

In a blender blend batter ingredients until smooth. Transfer to s shallow bowl.

　　

Assemble nori rolls:

Step 4

On a work surface arrange 1 nori sheet, shiny side down, with a long side facing you. Spread 1/2 cup shrimp paste across lower two thirds of nori and brush top third of nori with sauce. Arrange 1 scallion quarter on shrimp paste across bottom edge and top with 3 carrot strips.

　　

Step 5

Top carrot evenly with one fourth bell pepper strips and sprinkle with 1 tablespoon coriander. Beginning with edge closest to you, roll up nori tightly and trim ends if necessary. Make 3 more rolls with remaining nori, shrimp paste, sauce, vegetables, and coriander in same manner. Rolls may be assembled 1 day ahead and chilled, covered. Bring rolls to room temperature before preceeding.

　　

Step 6

In a deep heavy skillet heat 3 inches oil to 375°F. on a deep-fat thermometer. Dip 1 roll in batter to coat completely. Transfer roll to hot oil with 2 pairs of metal tongs and fry until golden, about 4 minutes. Transfer roll to paper towels to drain and fry remaining 3 rills in same manner, making sure oil returns to 375°F. before adding next roll.

　　

Step 7

Cut rolls diagonally into 1/2-inch-thick slices and serve warm or at room temperature with dipping sauce.