Vegan Salted Egg Fish Skin

Crispy fried ‘fish skin’ coated in an umami ‘salted egg’ seasoning powder. Irresistible crunch, big flavour.

There are so many creative ways to use rice paper, and I love deep-frying it because it gets so crispy (like this tofu recipe). When layered with nori, it looks exactly like fish skin. Salted egg fish skin is a popular snack in Singapore (y’all are crazy about it), and for good reason because it’s so addicting. In this vegan version, cashews mimic the grittiness and components like nutritional yeast, black salt and turmeric help recreate that salty eggy flavour.

Ingredients to make Vegan Salted Egg Fish Skin

• 8 rice paper sheets
• 4 nori sheets
• 2 curry leaf stalks
• 3 tbsp cashews, raw
• ½ tbsp nutritional yeast
• ⅛ tsp turmeric powder
• ¼ tsp black salt
• pinch of MSG, optional

Instructions

1. Prepare a clean chopping board as your work station.

2. Quickly run a sheet of rice paper under water, then place it on the board. Layer a sheet of nori, then rice paper. Try not to make the rice paper too wet.

3. Cut it into equal pieces, depending on how big or small you want them to be.

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4. Prepare a pot with at least 2-inches of cooking oil, and heat over medium-high heat. Once the oil is hot (a wooden chopstick inserted should start to bubble), fry the ‘fish skin’. It should puff up very quickly. Remove from the oil and place on a wire rack to drain. Fry the curry leaves for 10 seconds, until fragrant.

5. In a dry grinder, combine the raw cashews and seasoning ingredients. Blend to get a fine powder.

6. Transfer the fried ‘fish skin’ and powder into a container and give it a good shake to make sure the seasoning is distributed evenly.