Seaweed Tempura with Wasabi Aioli

Name: Seaweed Tempura with Wasabi Aioli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
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)

Crispy sheets of nori seaweed coated in light tempura batter and fried until golden, served with a creamy wasabi aioli for dipping.

25 minMediumServes 4260 cal/serving

JapaneseAppetizerStovetopPescatarianHigh FiberLow CarbHalal-friendlyNut-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

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

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.
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.
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.
4

Heat the 4 cups vegetable oil (for frying) in a deep pot or pan to 350°F (175°C).
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.
6

Carefully place the battered nori into the hot oil and fry for about 1-2 minutes until golden and crispy.
7

Remove with a slotted spoon and place on paper towels to drain excess oil.
8

Serve immediately with the wasabi aioli for dipping, and sprinkle with 2 tsp sesame seeds (for garnish) for garnish.

Questions

Can I make Seaweed Tempura with Wasabi Aioli gluten-free?

Yes. The gluten in this entry is 1 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Seaweed Tempura with Wasabi Aioli keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Seaweed Tempura with Wasabi Aioli?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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