Friday, 14 July 2017

Nori Tempura Crisps with Tamari Dip

A great starter for any meal, these have a delicate sea flavour that is not overpowering.  Make ahead and warm up for visitors if you have a group.  From Food and Drink Holiday 2015.

2 sheets of nori, each 8 x 7½ inches (20 x 19 cm)
¼ cup (60 mL) tamari or reduced-sodium soy
1 tbsp (15 mL) balsamic vinegar
½ tsp (2 mL) sugar
1 tbsp (15 mL) finely grated ginger
Vegetable or peanut oil for frying
1 egg yolk
1¼ cups (310 mL) ice cold water
1 cup (250 mL) cake and pastry flour
½ tsp (2 mL) baking powder
Sea salt, preferably black
1. Tear each nori sheet into roughly 16 equal-sized pieces. In a small bowl, whisk together tamari, balsamic vinegar, sugar and ginger; set both nori and dipping sauce aside.

2. In a large saucepan, pour a depth of oil to 1½ inches (4 cm). Heat to 385°F (195°C).

3. While oil is heating, whisk together egg yolk and water in a large bowl. Add flour and baking powder; stir until just combined.

4. Working in manageable batches, dunk individual pieces of nori into batter, shake off excess and fry for 2 to 3 minutes, turning over mid-way through, until light golden; remove with a slotted spoon to a paper-towel-lined baking sheet. Sprinkle lightly with salt. Repeat with remaining nori (you may not need all of the batter). Crisps may be made up to 6 hours in advance and held in a single layer on a rack, uncovered, at room temperature. Heat for 3 minutes in a 400°F/200°C oven to re-crisp and heat through. Serve hot crisps alongside dipping sauce.
Serves 6 to 8

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