Craving something different? Check out these savory, crunchy Mini Shrimp Seaweed Rolls from Kay Liu (@fationatefoodbelly). Crisped up in the air-fryer, they're packed with shrimp and fresh vegetables, all wrapped up in a thin layer of seaweed.
Ingredients
- 2 large sheets of seaweed (nori)
- 200g Changing Seas Black Tiger Shrimp, peeled
- 1 egg white
- 1/2 cup shredded carrots
- 1/2 cup corn kernels
- 1/2 cup chopped scallions
- 1 tbsp garlic powder
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1/4 tsp ground ginger
Instructions
- In a blender or food processor, blend the shrimp and egg white until smooth.
- Transfer the mixture to a bowl and mix in the carrots, corn, scallions, garlic powder, cornstarch, salt, and ginger powder.
- Spoon the shrimp mixture into a piping bag.
- Cut the seaweed sheets into small rectangles, about the size of your desired rolls.
- Pipe the shrimp mixture onto each piece of seaweed and roll them up tightly.
- Place the rolls in an air fryer and cook at 400°F (200°C) for 15 minutes, or until golden and cooked through.
- Let cool slightly, then enjoy!