This crispy and flavourful snack is a snap to make and even easier to eat. It hits all the rights notes of what folks love about the original fish skin version: it’s briny, crunchy, and the salted egg flavour is somehow even eggier than if you had used actual salted eggs. Black salt is key for that eggy hit; there are no suitable substitutes for it in this case. Munch on these vegan fish skins during your next movie marathon, or scale up the recipe for a party.
Recipe originally appears on eatwkriss; shared with permission by author Kristin Tan.
Vegan salted egg fish skin
by Kristin TanThis crispy and flavourful snack is a snap to make and even easier to eat. It hits all the rights notes of what folks love about the original fish skin version: it’s briny, crunchy, and the salted egg flavour is somehow even eggier than if you had used actual salted eggs. Black salt is key for that eggy hit; there are no suitable substitutes for it in this case. Munch on these vegan fish skins during your next movie marathon, or scale up the recipe for a party.
Recipe originally appears on eatwkriss; shared with permission by author Kristin Tan.
Servings: 4
Servings: 4
Ingredients
8 sheets rice paper sheets
4 sheets nori
250ml vegetable oil for frying (or more as needed)
Curry leaves stripped from 2 stalks
3 tbsp raw cashews
½ tbsp nutritional yeast
⅛ tsp turmeric powder
¼ tsp black salt
¼ tsp MSG (optional)
Directions
- Prepare a clean chopping board as your workstation.
- Quickly run a sheet of rice paper under water, then place it on the chopping board. Layer a sheet of nori, then another sheet of wetted rice paper. This is now your ‘fish skin’. Repeat with the remaining rice paper and nori sheets.
- Using a pair of kitchen scissors, cut the ‘fish skin’ into equal pieces, depending on the size you prefer them to be.
- In a pot or wok, heat at least 2″ worth of vegetable oil over medium-high heat. Once the oil is hot (inserting a wooden chopstick will result in tiny bubbles around it), fry the ‘fish skin’. It should puff up very quickly. Remove from the oil and place on a wire rack to drain.
- In the same oil, fry the curry leaves for about 10 seconds. Drain and set aside.
- In a dry grinder, combine the raw cashews, nutritional yeast, turmeric powder, black salt, and MSG (if using). Grind to a fine powder.
- In a large lidded bowl or container, combine the fried ‘fish skin’, fried curry leaves, and ‘salted egg yolk’ powder. Shake well to distribute the seasoning evenly. Serve.
Tips
- Try not to get the rice paper too wet, as it will get too sticky.
- Cutting the layered rice paper and nori into varying sizes gives textural interest, with some pieces being crunchier or chewier than others.
Ingredients
8 sheets rice paper sheets
4 sheets nori
250ml vegetable oil for frying (or more as needed)
Curry leaves stripped from 2 stalks
3 tbsp raw cashews
½ tbsp nutritional yeast
⅛ tsp turmeric powder
¼ tsp black salt
¼ tsp MSG (optional)
Directions
- Prepare a clean chopping board as your workstation.
- Quickly run a sheet of rice paper under water, then place it on the chopping board. Layer a sheet of nori, then another sheet of wetted rice paper. This is now your ‘fish skin’. Repeat with the remaining rice paper and nori sheets.
- Using a pair of kitchen scissors, cut the ‘fish skin’ into equal pieces, depending on the size you prefer them to be.
- In a pot or wok, heat at least 2″ worth of vegetable oil over medium-high heat. Once the oil is hot (inserting a wooden chopstick will result in tiny bubbles around it), fry the ‘fish skin’. It should puff up very quickly. Remove from the oil and place on a wire rack to drain.
- In the same oil, fry the curry leaves for about 10 seconds. Drain and set aside.
- In a dry grinder, combine the raw cashews, nutritional yeast, turmeric powder, black salt, and MSG (if using). Grind to a fine powder.
- In a large lidded bowl or container, combine the fried ‘fish skin’, fried curry leaves, and ‘salted egg yolk’ powder. Shake well to distribute the seasoning evenly. Serve.
Tips
- Try not to get the rice paper too wet, as it will get too sticky.
- Cutting the layered rice paper and nori into varying sizes gives textural interest, with some pieces being crunchier or chewier than others.
