Periuk logo
Periuk logo
Vegan salted egg fish skin

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 Tan

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.

Servings: 4

Servings: 4

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

 tsp turmeric powder

¼ tsp black salt

¼ tsp MSG (optional)

  1. Prepare a clean chopping board as your workstation.
  2. 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.
  3. Using a pair of kitchen scissors, cut the ‘fish skin’ into equal pieces, depending on the size you prefer them to be.
  4. 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.
  5. In the same oil, fry the curry leaves for about 10 seconds. Drain and set aside.
  6. In a dry grinder, combine the raw cashews, nutritional yeast, turmeric powder, black salt, and MSG (if using). Grind to a fine powder.
  7. 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.
See more:  quick snacks, snacks, vegan

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

 tsp turmeric powder

¼ tsp black salt

¼ tsp MSG (optional)

Directions

  1. Prepare a clean chopping board as your workstation.
  2. 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.
  3. Using a pair of kitchen scissors, cut the ‘fish skin’ into equal pieces, depending on the size you prefer them to be.
  4. 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.
  5. In the same oil, fry the curry leaves for about 10 seconds. Drain and set aside.
  6. In a dry grinder, combine the raw cashews, nutritional yeast, turmeric powder, black salt, and MSG (if using). Grind to a fine powder.
  7. 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.
See more:  quick snacks, snacks, vegan

Cook next

Lemon basil sambal

A floral, herby sambal

Lemon basil sambal

Sambal tempra

A base sambal for many Eurasian dishes

Sambal tempra

Shukto

A deliciously bitter Bengali starter

Shukto

Cook next

 
periuk

© Copyright Periuk 2024

© Copyright Periuk 2024

 
periuk