Use these to top our Japanese Salad with Shiso Leaves, Sake, and Soba Noodles.
- Yield: Makes about 2 cups
Source: Martha Stewart Living, July 2006
- 1 large cold egg
- 2/3 cup ice water
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons finely crumbled toasted nori
- 1 teaspoon coarse salt
- Vegetable oil, for frying
Whisk together egg and ice water in a small bowl. Add flour all at once, and whisk until combined but still slightly lumpy. Stir in nori and salt.
Heat oil in a deep, heavy pot or a deep-fryer until it registers 360 degrees on an instant-read thermometer. Dribble spoonfuls of batter into hot oil; fry, covered with a splatter screen, until pale golden and crisp, 1 to 3 minutes. Using a slotted spoon, transfer to paper towel to drain.