Crispy Seaweed Crisps with Mentaiko Seasoning
How to Make Seaweed Crisps with Rice Paper and Mentaiko Seasoning
Here’s a recipe for delicious seaweed crisps that are perfect with a glass of beer, made easily with rice paper for extra crispiness. We’ve also added a special mentaiko (spicy cod roe) seasoning for a delightful flavor twist. Enjoy this simple yet satisfying snack!
Seaweed Crisps Ingredients- 4 sheets of rice paper
- 2 sheets of dried seaweed (roasted laver)
- Generous amount of cooking oil (for frying)
Mentaiko Seasoning Ingredients- 0.3 Tbsp mentaiko (spicy cod roe), deseeded and finely chopped
- 4g grated Parmesan cheese
- 1g sugar
- 0.3 Tbsp mentaiko (spicy cod roe), deseeded and finely chopped
- 4g grated Parmesan cheese
- 1g sugar
Cooking Instructions
Step 1
First, prepare the rice paper. Since it softens quickly when wet, lightly dampen the surface of each rice paper sheet using a paper towel. This creates a light coating. Be careful not to use too much water, as it can cause the rice paper to tear.
Step 2
Proceed to the next step, ensuring the rice paper surface remains only lightly moistened.
Step 3
Carefully place the lightly moistened rice paper onto a sheet of dried seaweed. Gently press to help the seaweed and rice paper adhere to each other. It’s best to place the rough side of the seaweed facing upwards.
Step 4
Allow the seaweed and rice paper combination to rest at room temperature for about 5-10 minutes. This helps them bond together and slightly dry the surface. Avoid drying for too long, as it can make them stiff. Check the texture periodically.
Step 5
Once the seaweed sheets are well adhered, use scissors to cut them into bite-sized pieces, approximately 2-3 cm each. These are perfect for easy snacking.
Step 6
Pour cooking oil generously into a pot suitable for deep-frying and heat it over medium heat. The ideal frying temperature is around 170°C (340°F). You can test the temperature by inserting a wooden chopstick; if small bubbles form around it, the oil is ready.
Step 7
Once the oil is at the correct temperature, carefully add the cut seaweed crisps in small batches. Fry them until they puff up and turn a golden brown color. Be mindful not to over-fry, as they can burn quickly. Avoid overcrowding the pot.
Step 8
While the seaweed crisps are frying, prepare the mentaiko seasoning. In a small bowl, combine the finely chopped deseeded mentaiko, grated Parmesan cheese, and sugar.
Step 9
Use a fork or spoon to mash and mix the ingredients thoroughly. This will create a delicious seasoning powder with the savory, spicy flavor of mentaiko, the richness of Parmesan cheese, and a hint of sweetness from the sugar.
Step 10
After frying, place the seaweed crisps on paper towels to drain any excess oil. Then, sprinkle the mentaiko seasoning generously over the warm crisps and toss to coat evenly. The seasoning adheres best when the crisps are still warm. These perfectly seasoned seaweed crisps are an ideal accompaniment to a cold beer!
