My dreams of sushi live on in my new kitchen.
I moved recently and my new place has an EarthFare at the bottom of the building. Well, when I saw they had Wild Caught Shrimp on sale I thought, I wonder how I could make a killer Tempura using CB Supplements Multi-Collagen.
According to NCBI (National Center for Biotechnology Institute):
C is the major component of connective tissues that make up several body parts, including tendons, ligaments, skin and musclesNCBI
Production of natural collagen decreases over time. But, as woman who lost a lot of weight and with it a lot of hair, one of my most favorite benefits of taking a Collagen Supplement is how much new hair growth I started to experience after just a couple of months of taking a couple scoops a day!
That’s why I love to try out new ways to stick it into my cooking! It not only cuts harmful processed carbs it keeps my hair looking like something of which Aveda would approve!
For this recipe I used a combination of CB Supplements, Unflavored Whey Protein, and Club Soda in place of traditional flours that can make you a bloaty.
Note: if you love cooking with whey protein powder, check out our in-depth comparison of collagen vs whey.
I also tried to keep this one more keto/low-carb by exchanging carrots for orange peppers and whipping up a quick dipping sauce with toasted sesame oil, coconut amino‘s in place of soy sauce, Swerve in place of sugar, chili garlic paste and Greek yogurt (if you wanted to take it in a spicy mayo direction) in place of traditional mayo .
By making these simple modifications I cut out a bunch of non-Fibrous carbs, sugars, calories, and toxic oils. BUT, it turns out, Airfrying is tricky business and requires a deft battering hand.
So, while the taste was great,and the nutrition was ooooonn pppoiiinnntteee, I still need to work on the texture of my batter.
But this recipe would be delishhhh even with pan grilled shrimp, or I tried a few fried in some coconut oil and the texture was crunchy and the taste was delicious!
Sesame and Coconut Aminos Dipping Sauce
- 2 Tbsp Coconut Aminos
- 2 Tbsp Rice wine vinegar
- 2 Tbsp Water
- 1 Tbsp Sesame oil
- 2 tsp Swerve
- 1/2 tsp Red pepper flakes
- 1 tbsp garlic chili paste
- 2 tsp Fresh Minced Garlic or `
- ½ Tbsp Garlic Powder
- Extra Pink Himalayan Salt to taste
- 2 green onion sliced on the bias for serving
- Coconut Oil for frying (⅓- ½ cup)
- *Optional: 3-4 TBSP Greek yogurt for a creamy dipping sauce
- *Optional: 1 Tbsp PB2 for a Thai Peanut Dipping Sauce
- 1 pound Shrimp (15-18 count)
- 3 Tbsp CB Supplements Multi Collagen All-in-One Protein Powder
- 3 Tbsp Unflavored Whey Protein Powder
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Sea salt
- 1/2 tsp Xanthan gum
- 2 large Eggs
- 2 Tbsp Club soda
- 2-4 Nori Sheets
- ½ Cup Cucumber, seeded and julienned
- ½ Cup Orange Pepper, julienned
- 1 Avocado, cut into strips, lengthwise
- 8 large fresh basil leaves
Sesame and Coconut Amino Dipping Sauce
- Whisk the dipping sauce ingredients in a small bowl and transfer to small dipping cups for each individual.
- Add all the tempura batter ingredients to a medium bowl and mix quickly with a fork until lumps are gone and batter begins to fluff up.
- Dip the shrimp in the batter to through coat and then drop in the heated oil – fry about three at a time to maintain the temperature. Flip once in the hot oil and fry for 2 minutes until crisp and golden.
- Dry the fried shrimp on a baking rack with paper towels underneath to lessen the grease.
- Lay Nori sheet on sheet of parchment paper (traditional methods will have you use bamboo and plastic wrap for a tight roll. Feel free to YouTube both options. For me I just wanted to make something quick, and this worked)
- Make sure that the dried seaweed (nori) has its rough side facing upward.
- Place your chosen ingredients in the center, halfway between the top and bottom of the seaweed.
- Lift the edge that is closest to you up and over the filling in the center. (think chipotle burrito)
- Gently press along the length of the “log.” This motion presses the filling together and prevents the roll from being too loose.
- Continue to roll the sushi away from you until you’ve rolled past the far edge of the seaweed sheet.
- Take your finger and dip it in warm water, and run it along the final inside edge to seal the roll.
- Slice in half, then in half again, and once more to get 8 sushi bites per roll.
- Serve with dipping sauce. Add a few green onion slices and sliced red pepper for color.