Tempura Nori


I grabbed a bag of these at the Asian market this afternoon and they were so addictive, we ate them all before we had been through two traffic lights. I made more as soon as I came home. Sometimes nothing hits the spot like empty calories. I couldn’t find a recipe, so I winged it, and since I had just bought a bottle of Sweet Chili Garlic Sauce, I added some to the batter. If you don’t have any, you can replace it with water and sugar or other sweetener. A few drops of Sriracha sauce would be good, too. Make sure your batter is on the runny side and your oil is quite hot.

Tempura Nori

4 sheets of toasted nori
1/4 cup corn starch
1/2 cup all-purpose flour
1/2 teaspoon baking powder
2 tablespoons Sweet Chili Garlic Sauce (or 2 tablespoons water and 1/2 teaspoon sugar)
1 tablespoon soy sauce
2/3 cup water
canola oil for frying

Stack nori sheets on top of one another. Cut stack in half, and then cut each half into three strips. Cut the strips in half and separate them. Whisk together remaining ingredients to form a thin batter.

Heat an inch of canola oil in a frying pan. Test for hotness by adding a single drop of water; the oil should sizzle and pop. Dip one side of a nori strip in the batter and add to the pan. Continue until you’ve filled the pan. (I got about 12 strips in a 10-inch pan.) Fry until golden-brown and crispy, about 4 minutes. Drain on paper towels. Repeat with remaining strips.

Makes 48 pieces

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5 Responses

  1. Anonymous

    Ok, fess up – how long did it then take you guys to gobble up the 48 pieces?!

  2. There is this snack that I love in the Japanese groceries which I am pretty sure is the one you’ve made! Loving it! I have to make this too!

  3. I love that recipe! I can only make so many sushi rolls. It’s a terrific idea to use some of the Nori sheets.

  4. Hee, Anonymous, it took us about an hour and a half to eat most of them.

  5. Anonymous

    i fucked a nori monster and it felt amazing+10

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