Updated: Jul 13, 2022
If you are residing in Singapore or any part of the world, you might have seen or even tasted Irvin's Salted Egg Fish Skin. I honestly do not understand the salted egg craze. You literally can find salted egg on almost any food, from croissants to fried rice to ice cream and to fish skin and potato chips.
This is the roasted seaweed that I used...
After Seaspiracy happened, I am very cautious about consuming seafood. In my mind, I was calculating how many fishes have to be killed for a package of salted egg fish chips. Seaweed came rushing to my mind. It is sustainable, healthier, cheaper, greener and most importantly, it has that oceanic umami.
I can say that it is a coincidence that Hexa Spicy Salted Egg Sauce Powder appeared on my mail package just when I was thinking about this recipe. And the rest is history. I really hope that you will give this recipe a try.
Unbleached All Purpose Flour, 75g
Potato Starch, 15g
Cold Water, 100g
Cold Sparkling Water, 50g
Kewpie Mayo, 1/2 TBSP
Sea Salt, Pinch
White Pepper, Pinch
Roasted Seaweed, A Large Handful
Grapeseed / Peanut / Sunflower / Canola Oil, For Frying
Duck Fat, 50g
Unsalted Butter, 65g
Hexa Spicy Salted Egg Sauce Powder, 80g
Nori Flakes, 1 TBSP
Madras Masala Homemade, 1 TBSP
Dutch Oven / Deep Fryer
Large Cast Iron Skillet / Pan
Please visit my "How To Make Madras Masala" page for the recipe.
In a bowl, add flour, potato starch, water, sparkling water, salt and pepper.
Mix until well combined. It is okay if there are small lumps.
Add about 4 inches of oil to a dutch oven.
Turn the heat up to medium.
*To check the temperature, insert a wooden chopstick into the oil. If bubbles start to form, not rapidly, the temperature is ready.*
Dredge the roasted seaweed into the tempura batter, coating the seaweed well.
Drop gently into the oil. The tempura seaweed will immediately float to the surface.
Deep fried until both sides are golden brown.
*Do not waste any tempura bits leftover on the oil. Remove, drain and serve them together.*
Repeat the steps for the seaweed and tempura batter.
*Do not crowd the dutch oven. Fry the seaweed in batches.*
Drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper.
Set aside until ready to use.
Melt duck fat and butter in a skillet over medium heat.
Once the fat and butter have completely melted, add in Hexa Spicy Salted Egg Sauce Powder.
Stir to combine well.
*It may seem that the mixture starts to split at the beginning, continue stirring. It will come together into a sauce.*
Add in nori flakes and madras masala.
Continue stirring and cooking until the color has darkened slightly.
Add in the tempura seaweed.
Toss to fully coat the seaweed.
Remove from heat and transfer onto a serving platter.
Hexa Spicy Salted Egg Sauce Powder...
Ciwspy, crunchy, umamilicious...