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vegan salted egg fish skin

Vegan Salted Egg Fish Skin

Kristin Tan
Crispy fried 'fish skin' coated in an umami 'salted egg' seasoning powder. Irresistible crunch, big flavour.
5 from 1 vote
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Prep Time 10 mins
Cook Time 15 mins
Course Snack
Cuisine Asian, Chinese, Singaporean
Servings 4 people

Ingredients
  

  • 8 rice paper sheets
  • 4 nori sheets
  • 2 curry leaf stalks

'Salted egg yolk' powder

  • 3 tbsp cashews raw
  • ½ tbsp nutritional yeast
  • ⅛ tsp turmeric powder
  • ¼ tsp black salt
  • pinch of MSG optional

Instructions
 

  • Prepare a clean chopping board as your work station.
  • 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.
  • Cut it into equal pieces, depending on how big or small you want them to be.
  • 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.
  • In a dry grinder, combine the raw cashews and seasoning ingredients. Blend to get a fine powder.
  • Transfer the fried 'fish skin' and powder into a container and give it a good shake to make sure the seasoning is distributed evenly.

Notes

Keep leftovers in an air-tight container to make sure it stays crispy
Keyword egg, fried food, rice paper, seaweed
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