Martin Bosley
2 sheets of dried nori seaweed
8 kina roes
1C flour
500ml vegetable oil
Sea salt
3C iced water
1 egg yolk
1C flour
Cut the nori into 8 strips. Place a roe on each strip and roll up and dip the ends of the roll into the tempura batter to seal.
Coat each roll in the flour and dip each roll back into the tempura batter to coat evenly
Add the egg yolk to the iced water and mix well. Keep 1 cup of this mix and throw away the rest
Heat the oil to approximately 180 degrees. Fry the rolls until crisp, 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 man behind one of the country's top restaurants. Visit www.martinbosley.com for more.
