Seaweed Tempura Snack (Printable Version)

Crispy battered nori sheets served with a savory dipping sauce for a quick and tasty appetizer.

# Ingredient List:

→ Seaweed

01 - 8 large nori sheets

→ Tempura Batter

02 - 3/4 cup all-purpose flour
03 - 1/4 cup cornstarch
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon fine sea salt
06 - 3/4 cup plus 1 tablespoon ice-cold sparkling water
07 - 1 large egg yolk, chilled

→ For Frying

08 - 2 cups neutral oil such as canola or sunflower

→ Dipping Sauce

09 - 3 tablespoons soy sauce
10 - 2 tablespoons mirin
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon sugar
13 - 1/2 teaspoon toasted sesame oil
14 - 1 spring onion, finely sliced
15 - 1/2 teaspoon sesame seeds, optional

# Step-by-Step Instructions:

01 - In a small bowl, combine soy sauce, mirin, rice vinegar, sugar, and sesame oil. Stir until sugar dissolves completely. Add sliced spring onion and sesame seeds if using. Set aside.
02 - Stack the nori sheets and cut each into quarters to create 32 pieces total.
03 - In a mixing bowl, whisk together flour, cornstarch, baking powder, and salt until well combined.
04 - In a separate bowl, lightly beat the chilled egg yolk, then add the ice-cold sparkling water. Pour this mixture into the flour blend and gently mix with chopsticks or a fork. Do not overmix; the batter should remain slightly lumpy and cold.
05 - Heat the oil in a deep, heavy-bottomed pan to 350°F.
06 - Dip each nori piece quickly into the tempura batter, allowing excess to drip off, and immediately slide it into the hot oil. Fry in batches to avoid crowding, about 30 to 45 seconds per piece, until crisp and lightly golden.
07 - Remove with a slotted spoon and drain on paper towels. Serve warm with the dipping sauce.

# Expert Advice:

01 -
  • Incredibly Crispy: The combination of cornstarch and ice-cold sparkling water creates a shatteringly crisp texture.
  • Quick to Make: Go from prep to table in just 25 minutes.
  • Umami Rich: The nori and soy-based dipping sauce deliver a deep, savory flavor profile.
  • Perfectly Versatile: Excellent as a snack, appetizer, or a side dish for Japanese-themed meals.
02 -
  • Keep the oil temperature consistent at 180°C (350°F) to prevent the batter from absorbing too much grease.
  • Work in small batches to ensure the oil temperature doesn't drop too quickly.
  • Use gluten-free soy sauce if you need to accommodate dietary restrictions.
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