Kani-Nori Rolls
12 pcs kani, halved crosswise
24 pcs nori, pre-cut (2″ x 2 1/2″)
1 cup tempura batter
oil for deep frying
short bamboo sticks
tempura batter:
1 cup cornstarch
1/2 cup water
Completely wrap crabsticks with nori wrapper. Skewer a piece or two of the wrapped kani in a bamboo stick. Dip in tempura batter. Deep fry in medium hot oil until batter is golden brown. Serve immediately.
The tempura batter will be thick and difficult to mix thoroughly but just be patient and keep whicking until you achieve an even pouring consistency. Do not add more water as instructed.
I’ve had this picture and recipe kept in my notebook and PC for almost one month now. The rolls have all been devoured minutes after I cooked and took the pictures BUT until now I still cannot come up with any anecdotes or short stories or anything at all to accompany this recipe.
*sigh*
I so need an assistant brainiac.
Somehow my recent TV marathon escapade with my brother suggests I should divulge details about how I love Japanese food, culture and temperance. The only thing stopping me is the fat that I don not know where to begin. Oh, maybe there two things, the other being, as of this moment I am obsessed with K-pop.
I may somehow with delicate planning and careful longhand writing separate the two but for now, I don’t want that.
