Rolled Conger Eel Tempura

Scrape the slime off the skin of the 2 conger eels with the back of a knife, then rinse with water.

Pat dry with paper towels.

Cut the conger eel into 3 equal pieces.

Cut 1 sheet of toasted nori into 6 equal pieces.

Place a piece of conger eel skin-side up lengthwise, top with a piece of toasted nori, and roll it up from the near side.

Secure the seam with a toothpick, and make 6 rolls in total the same way.

Combine 50g tempura flour and 80cc cold water in a bowl and mix until smooth.

Pour vegetable oil about 3cm deep into a pot and heat to 170°C.

Dip the conger eel in the batter, lower it into the oil, and fry over medium heat for 2 to 3 minutes, turning, until cooked through.

Arrange the tempura on a plate, serve with salt, and it's done.