Kina tempura

2 Sheets dried Nori Seaweed
8 Kina Roes
1 cup flour

500 mls Vegetable Oil
Sea Salt

3 cups Iced Water
1 Egg yolk
1 cup flour

1. Cut the Nori into 8 strips. Place a roe on each strip and roll up. Dip the ends of the roll into the tempura batter to seal. coat each roll in the flour. Dip each roll back into the tempura batter to coat evenly.

2. Add the egg yolk to the iced water and mix well. Keep 1 cup of this mix and throw away the remainder. Whisk the flour into the remaining liquid and keep it slightly lumpy.

3. heat the oil to approximately 180 degrees. fry the rolls until crisp for about 4 minutes, then drain on kitchen paper. Sprinkle with Sea salt and serve with Soy dipping sauce or wedges of lemon.

Martin Bosley is the proprietor and chef of 'Martin Bosley's Yacht Club Restaurant'. Oriental Parade, Wellington. Contact details

This page was updated on 5 June, 2004