Tempura Shrimp Nori Rolls

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

Assemble nori rolls:
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.

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.

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.

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

Serves about 32 hors d'oeuvre.

Gourmet