Crispy Seaweed Cracker (Nori Cracker)
These seaweed crackers (or nori crackers) are made from yaki sushi nori (roasted seaweed) and spring roll pastry.
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Ingredients
- 1 egg grade A
- 1 tbsp plain water
- salt & ground pepper to taste
- 9 sheets spring roll pastry 215 mm x 215 mm
- 9 sheets yaki sushi nori roasted seaweed
- white sesame seeds adequate
- 600 ml cooking oil
Instructions
- Add water, salt and ground pepper to egg, beat lightly with a fork, then strain through a sieve.
- Brush a sheet of spring roll pastry with a layer of egg wash.
- Top with a sheet of sushi nori.
- Brush the sushi nori with another layer of egg wash.
- Sprinkle with some sesame seeds.
- Set aside for 15-20 minutes, or until the surface has dried up.
- Cut each sheet into 9 small sheets.
- Preheat cooking oil to 150°C, put in 1 small sheet to test the heat of the oil.
- Deep-fry over medium heat in 4 batches until golden brown, keep stirring so that the heat is evenly distributed.
- When the seaweed crackers have turned golden brown, remove from heat and drain off the oil using a strainer ladle.
- Put the crackers on kitchen towels to absorb the oil.
- Store the seaweed crackers in airtight container when they have fully cooled down.
Video
Notes
This recipe yields 9 sheets divided into 81 small pieces.
The nutritional value for reference is for 1 small piece.
Nutrition (per serving)
Calories: 67kcalCarbohydrates: 1gProtein: 0.2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 2mgSodium: 9mgPotassium: 3mgFiber: 0.03gSugar: 0.003gVitamin A: 18IUVitamin C: 0.1mgCalcium: 1mgIron: 0.1mg
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