Seaweed Chips (Tempura Seaweed Crisps)
Tempura seaweed chips are an umami-packed, healthy one-bite snack that's unbelievably crispy, moreish, and easy to make.
Ingredients
- 50 g cake flour
- 3 nori sheets (sushi seaweed)
- ⅛ teaspoon red chilli powder
- ¼ teaspoon garlic salt
- ¼ teaspoon sugar granulated is fine
- 1 egg yolk
- 3 ice cubes
- 50 ml cold water
- 1 litre oil neutral, for deep-frying
Instructions
- Cut the 3 nori sheets into bite-sized pieces.
- Take a large, deep saucepan or deep-fat fryer and fill with 1 litre oil. Heat until it reaches 175℃ (350℉).
- In a medium bowl, use chopsticks to whisk the dry ingredients and seasonings (50 g cake flour, ⅛ teaspoon red chilli powder, ¼ teaspoon garlic salt, and ¼ teaspoon sugar) together, then gently stir in 1 egg yolk, 3 ice cubes, and 50 ml cold water.
- Coat the seaweed in the batter by gently dipping both sides in the batter. Carefully drop into the oil. Repeat with a few pieces of nori, being careful not to overcrowd the pan.
- Fry until golden and crispy, which may take 1-2 minutes.
- Drain the seaweed crisps using a large frying spoon, and serve immediately.
Notes
Optionally, you can also double-coat the seaweed for extra crispiness. By this, I mean dip the seaweed in batter once, fry, and then once cooked, dip in the batter and fry once more. If you like a thicker coat of batter, this is the best way to achieve it — of course, you’ll need half the amount of seaweed mentioned in the recipe.
Equipment
Nutrition
Serving: 1gCalories: 6kcalCarbohydrates: 1gProtein: 0.2gFat: 0.1gSaturated Fat: 0.05gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gCholesterol: 5mgSodium: 15mgPotassium: 3mgFiber: 0.03gSugar: 0.03gVitamin A: 18IUVitamin C: 0.1mgCalcium: 1mgIron: 0.03mg
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