GLUTEN-FREE RICE AND SEAWEED CRISPS WITH TOFU CREAM
Deliciously umami and easy to make with readily available ingredients, these crispy, tasty bites will surely become a staple on your pre-dinner nibbles menu.
We’ve topped ours with Tofu Cream and Tobiko but a simple sprinkling of chilli or ground spices before frying will still deliver a fabulously savoury bite.
Rosie
RICE AND SEAWEED CRISPS WITH TOFU CREAM
Start this recipe several hours before frying to dry out the rice paper
Makes 32 crisps
4 sheets dried, Asian style rice paper rounds 20cm in diameter
4 sheets nori seaweed
Vegetable oil for frying
Tofu Cream (see below)
Tobiko (Flying Fish roe) for garnish
Quickly dip the rice paper rounds in water. Firmly press a nori sheet onto the damp rice paper round, tucking in the nori corners.
Place on a rack to dry or use a hair dryer to dry them if you are in a hurry.
While still a bit damp, cut each sheet into 8 pieces. Allow to dry completely before frying.
Heat the vegetable oil in a wok and fry the pieces one at a time.
In order to stop them curling up too much, using tongs, dip each piece into the hot oil, rice paper side up, and immediately they have bubbled up, drag them out of the oil and press onto the side of the wok to keep them a bit straight.
Drain on absorbent paper.
If not using immediately, allow to cool then place in plastic bags and tightly seal. If stored correctly they should stay crisp for up to 24 hours.
Top with Tofu Cream and Tobiko or any topping you prefer.
TOFU CREAM
Makes enough to top 25-30 crisps
115 gm extra firm tofu, drained
2 teaspoons lemon juice
2 teaspoons apple cider vinegar
1 teaspoon gluten-free white miso
2 teaspoons extra virgin olive oil
1 clove garlic, small, minced
Salt to taste
Place all ingredients in a small food processor or use a stick blender and process until very smooth. Add a little more olive oil and lemon juice if necessary to achieve a smooth consistency.
TIPS:
For a simpler, spicy version, while the rice paper and nori sheets are still damp, sprinkle with chilli or any spice you fancy. Fry as above and serve without the tofu cream and tobiko.