Seaweed Tempura with Wasabi Aioli
Crispy sheets of nori seaweed coated in light tempura batter and fried until golden, served with a creamy wasabi aioli for dipping.
Ingredients
- 8 sheets nori seaweed sheets, cut into quarters
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups ice-cold water
- 4 cups vegetable oil (for frying)
- 1/2 cup mayonnaise
- 2 tsp wasabi paste
- 1 tsp fresh lemon juice
- 1 garlic clove, minced
- 2 tsp sesame seeds (for garnish)
Instructions
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1
For the wasabi aioli: In a small bowl, mix together the 1/2 cup mayonnaise, 2 tsp wasabi paste, 1 tsp fresh lemon juice, and 1 minced garlic clove. Refrigerate until ready to serve.
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2
Prepare the tempura batter by whisking together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, and 1/2 tsp salt in a medium bowl.
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3
Gradually add the 1 1/2 cups ice-cold water while whisking lightly. The batter should be thin and somewhat lumpy. For best results, keep the batter cold until ready to use.
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4
Heat the 4 cups vegetable oil (for frying) in a deep pot or pan to 350°F (175°C).
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5
Working with a few pieces at a time, dip the 8 sheets cut into quarters nori seaweed sheets into the tempura batter, making sure both sides are coated evenly.
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6
Carefully place the battered nori into the hot oil and fry for about 1-2 minutes until golden and crispy.
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7
Remove with a slotted spoon and place on paper towels to drain excess oil.
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8
Serve immediately with the wasabi aioli for dipping, and sprinkle with 2 tsp sesame seeds (for garnish) for garnish.