We are celebrating the 2nd anniversary of Sunday Supper! During the past two years, Sunday Supper has grown leaps and bounds and has definitely evolved into a movement with Isabel Laessig of Family Foodie at the helm. Last summer, the group marked a milestone with its first ever Food & Wine Conference in Orlando, Florida!
The conference has been my most memorable Sunday Supper moment. It was exciting to be on one of the planning committees for this inaugural event. And of course, the actual event was fantastic where I supped and wined with fellow Sunday Supperers! Another highlight of the conference for me was when I volunteered to “assist” Katie Workman in one of her cooking demonstrations. We were to supposed to prepare Sara Moulton’s recipe for beer-battered shrimp. It didn’t turn out exactly as planned but it was fun to be up there with Katie who was perfect for role! She is a natural!
Today I share with you a spin on the shrimp dish – Spicy Shrimp Tempura Rolls! By the way, the sriracha aioli is so good, I would highly recommend doubling the batch and slathering it everything you eat – sandwiches, grilled chicken, pizza – you get the idea. Also, if you have spice intolerant friends in the crowd, you can omit the sauce in the roll and serve the sauce on the side.
Happy 2nd Anniversary Sunday Supper!
- Sriracha Aioli
- ¼ cup Sriracha sauce
- ⅛ cup mayonnaise
- 1 teaspoon sesame seed oil
- Sushi Rice
- 2 cups uncooked sushi rice
- 2½ cups water
- 3 Tablespoons rice vinegar
- 2 teaspoons salt
- 6-7 teaspoons sugar
- Shrimp Tempura
- 8 large shrimp, cleaned, shelled, and deveined
- Vegetable oil
- 1 large egg, beaten
- About 1 cup of ice water
- 1 cup flour, sifted plus extra for dusting
- 4 nori (dried seaweed) sheets
- In a small bowl, mix together thee ingredients for the Sriracha aioli - the Sriracha sauce, mayonnaise, and sesame seed oil. Cover and set aside in the refrigerator.
- If you have a rice cooker, just combine the rice and the water, press a button, and you're good to go. Otherwise, combine the rice and water in a medium-sized saucepan. Bring to a boil over high heat. Lower heat to medium-low. Keep at a low simmer for about 18 minutes. Once the water has been all absorbed, take the pot off the heat and set aside.
- Prepare the shrimp by making crosswise cuts in the inside curve of the shrimp to prevent it from curling up when cooked.
- In a heavy-bottomed medium-sized pan, add enough oil to make 1-1/2 inches. heat the oil to 340 degrees F.
- While the oil is heating, prepare the tempura batter. In a measuring cup, add the beaten egg. Then add enough ice water to make 1 cup.
- In a large bowl, add the egg mixture. Pour in all the flour into the bowl. With chopsticks or a fork, gingerly combine the flour with the egg mixture until a lumpy mixture is achieved. Do not overwork the batter.
- In another small bowl, have about ¼ cup of flour for dusting.
- Once the oil is ready, let's start frying! Lightly dust the shrimp with flour.
- Holding the shrimp by the tail, dip the shrimp into the tempura batter and gently slide the shrimp into the oil. Cook until a light golden color or about 3-4 minutes.
- Repeat for the remaining shrimp. Do not overcrowd the pan.
- Place the cooked shrimped on a plate lined with a paper towel.
- You're almost there! You just need to season the cooked rice. In a small bowl, mix the rice vinegar, salt, and sugar until a thick mixture is achieved.
- In a large bowl, scoop all the rice from the rice pot. Sprinkle the vinegar mixture over the rice. With a rice paddle or a large spoon. Fold the rice until the vinegar mixture is thoroughly combined. Set aside until cooled. This also allows the seasoning to be absorbed.
- Okay, you are ready to roll! Prepare your "rolling station" by having all your components in place. See photo below.
- Lay the sheet of nori on the bamboo sushi mat. I generally lay the sheet shiny side down for aesthetic reasons, but it really doesn't matter.
- Spread a thin layer of rice on three-quarters of the sheet.
- Smear a thin layer of the Sriracha aioli lengthwise along the midpoint of the rice layer.
- Lay two shrimp atop the aioli with the tails pointing out.
- Take the bottom edge of the mat and nori and fold and roll it over the shrimp while tucking it around the shrimp. Release the bottom edge of the mat and keep rolling until a cylinder or roll is formed.
- If the top edge is still loose, place a few grains of rice at the edge and roll it shut.
- Repeat for the remaining three rolls.
- Make sure you have a sharp knife to cut the rolls. Another tip to ensure a clean cut - I run the blade under running water, tap the blade of excess water on a cutting board (not on your work surface) and cut. The bit of water prevents the rice from sticking to the knife.
- Cut the rolls in eighths. Make the first cut down the middle, then cut those halves down the middle, and cut the remaining quarters in half. This ensures uniform thickness.
The first Sunday Supper event was hosted by Isabel, our founding member from Family Foodie, on January 8, 2012. I joined in on June 17, 2012 and the fun has continued every single Sunday since then. Here’s what everyone else is bringing to the party!
Brilliant Breads and Breakfast Fare:
- Brioche aux Pépites de Chocolat from Food Lust People Love
- Broccoli, Potato & Cheese Egg Cups from Cupcakes & Kale Chips
- Celebration Strawberry Crepes from The Not So Cheesy Kitchen
- Homemade Brioche from Masala Herb
- Onion Cheddar Cheese Focaccia from Flour On My Face
- Poached Pear Bread from Hip Foodie Mom
Amazing Appetizers and Cocktails:
- Blood Orange Gin Fizz from The Girl In The Little Red Kitchen
- Blue Cheese Walnut Tarts from Magnolia Days
- Caramelized Onion and Mushroom Stuffed Butternut Squash from Small Wallet, Big Appetite
- Cheesy Twists from What Smells So Good?
- Key Lime Pie Martini from girlichef
- Pizza Dip from The Food Army Wife
- Slow Cooker Party Mix from Hot Momma’s Kitchen Chaos
Spectacular Soups and Salads:
- Creamy, Tangy Bacon Salad Dressing from Daily Dish Recipes
- Day at the Beach Healthy Tuna Salad from Shockingly Delicious
- Low Carb Spicy Chunky Vegetable Beef Chili from Yours and Mine Are Ours
- Luscious Fruit Salad from Pescetarian Journal
- Quinoa and Buffalo Chicken Salad from In the Kitchen with KP
- Carne de Porco Alentejana | Portuguese Pork and Clams from Family Foodie
- Chicken Shami Kebab from Soni’s Food
- Chicken and Rice Dinner in the Crock from Momma’s Meals
- Curried Chicken from The Foodie Patootie
- Healthy Chicken Tetrazzini from Citronlimette
- Imagination Stew from Cindy’s Recipes and Writings
- Orecchiette with Chicken, Brocccoli, Mushrooms and Onions from Kudos Kitchen by Renee
- Runny Egg Risotto from Jane’s Adventures in Dinner
- Sautéed Chicken with Tarragon Cream Sauce plus Arugula, Radicchio and Escarole Salad from Crazy Foodie Stunts
- Seafood Stew from Healthy. Delicious.
- Spice-Crusted Fish Tacos with Confetti Salsa from The Weekend Gourmet
- Spicy Roasted Squash and Wild Rice Bake from Curious Cuisiniere
- Spicy Shrimp Tempura Rolls from kimchi MOM
- Spinach Proscuitto Macaroni and Cheese with Walnut Topping from Noshing with the Nolands
- Tuscan Chicken Spinach Soup with Roasted Red Pepper from Sue’s Nutrition Buzz
- Azuki Red Bean Ice Cream from The Ninja Baker
- Banana Pudding Parfaits from Hezzi-D’s Books and Cooks
- Birthday Cake Macaron from A Kitchen Hoor’s Adventures
- Caramel Peanut Butter and Jelly Bars from Pies and Pots
- Chocolate Mousse Torte from That Skinny Chick Can Bake
- Cinnamon Sugar Churros and Chocolate Sauce from Neighborfood
- Crumb Cake Brownies from Table for Seven
- Frozen Chocolate Covered Banana Pops from Ruffles & Truffles
- Gluten-Free Epiphany Cake from Happy Baking Days
- Gluten-Free Vegan Coconut Cookies by Killer Bunnies, Inc
- Happy Birthday Cake Batter Truffles from Take A Bite Out of Boca
- Kahlua Toffee Ice Cream Cake from Webicurean
- Mini Chocolate Bundt Cake with Raspberry Sauce from Peanut Butter and Peppers
- Pineapple Coconut Cupcakes from Basic N Delicious
- S’mores Snack Cake from Alida’s Kitchen
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.