Homemade crispy Vegan Fish Chips coated in a salted egg powder using black salt.
In the video I messed up a bit, this is something typical from Singapore and not really from Thailand. I came across this recipe on @eatwkriss her page, and I really liked it!
In this vegan version of fried fish skin, black salt and curry help recreate that salty eggy flavour and color, cashews mimic the grittiness and components like nutritional yeast.
Vegan Fish Chips
Description
Get an irresistible crunch with an amazing big flavour.
Ingredients
Instructions
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In a coffee grinder or blender grind/blend the cashews, nutritional yeast, curry and black salt together until it forms a powder
Don't over blend, because else it will turn into cashew butter. And we don't want that!
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Dip rice paper for a split second in hot water, lay it on a flat surface and lay a nori sheet on top. Wet your fingers, and rub the nori sheet and rice paper gently together.
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Cut it into squares and fry in hot oil. It should puff up very quickly. It needs the right amount of time to become crisp when cooled down, so play a bit around to find out the right amount of time for you.
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Transfer the fried fish chips and powder into a container and give it a good shake to make sure the seasoning is distributed evenly.
