Prepare the batter:

In a large bowl, beat the eggs. Using a wire whisk, mix in the ice
water. Stir in the flour, just until smooth.

Prepare the tempura Ahi:

Season the Ahi filets with salt. Spread an equal amount of Wasabi
paste on each of the four nori sheets. On each piece of the Nori,
place the Ahi and roll. Dip the roll lightly in shoyu and then in the
flour.

Dip the ahi roll into the tempura batter and fry in hot oil (about 400
degrees) just until the outside is crisp and the fish is rare. Slice
and serve.

Yield: 4 servings

GOURMET GETAWAYS WITH ROBIN LEACH SHOW #GG1A2 (courtesy Alan Wong,
Alan Wongs Restaurant, Honolulu, Hawaii)