Written By Abby Friedemann – KVOA.com
UME at Casino Del Sol Resort: Jalapeno Popper Roll
Jalapenos Each 2 Large
Cream Cheese Oz 0.5
Fresh Tuna Oz 1
Sushi Shrimp Oz 0.5
Nori Each 1
Eel Sauce Oz 1
Tempura Mix Cup ½
Soda Water Cup 1/3
Sriracha To Taste
Cut off the stem of the jalapenos and make a slice from top to bottom lengthwise.
Empty out the interior of the jalapenos.
Chop up the tuna and add sriracha to taste.
Stuff the jalapeno with the tuna, cream cheese and shrimp.
Cut the nori into a long strip, wet one side and wrap it around the jalapeno, keeping the sliced side closed.
Mix the tempura mix with the soda water and dip your prepared jalapeno in the mixture, covering completely.
Immediately drop into the fryer at 350 degrees and cook for about 1 minute and 30 seconds or until crispy.
Slice into 8 pieces, put on plate and drizzle eel sauce on top.