A quick and delicious snack or side dish using chikuwa and okra. The crispy nori salt coating is mouthwatering and perfect with drinks or rice. A time-saving recipe that can be made in 10 minutes.
Ingredients
Main Ingredients (2-3 servings)
- Chikuwa 6 pieces
- Okra 6 pieces
Seasonings
- [A] Mayonnaise 1 tbsp
- [A] Water 4 tbsp
- [A] All-purpose Flour 4 tbsp
- [A] Potato Starch 1 tbsp
- [A] Aonori (Dried Green Seaweed) powder 1 tsp
- [A] Salt and Pepper to taste
- Salt a pinch
Steps
- Sprinkle a pinch of salt on 6 pieces of okra and roll them on a cutting board to salt-rub.
- Rinse the salt-rubbed okra with water.
- Cut off the dirty tips of the okra.
- Remove the tough outer layer (gammy part) around the base of the okra.
- Insert the prepared okra into the holes of the chikuwa.
- Cut the chikuwa with inserted okra into 3 equal pieces each.
- In a bowl, gradually mix in 1 tbsp of mayonnaise and 4 tbsp of water while stirring.
- Add 4 tbsp of all-purpose flour, 1 tbsp of potato starch, 1 tsp of aonori powder, and salt and pepper to taste to the bowl. Mix until no dry flour remains. (Key Tip!) Adding mayonnaise creates a crispy coating with ingredients you already have at home, without needing tempura batter.
- Pour oil into a frying pan to a depth of about 1-2 cm and heat over medium heat to around 170°C (340°F). (Key Tip!) It's ready when the batter immediately floats to the surface when dropped in.
- Dip the cut chikuwa and okra into the batter and carefully place them into the heated oil.
- Once the coating starts to firm up, flip them and fry for about 3 minutes until the chikuwa puffs up and is golden brown. Remove to a paper towel-lined plate to drain excess oil.
- Fry the remaining chikuwa and okra in the same way.
- Arrange the fried nori salt chikuwa okra on a plate to serve. (Key Tip!) It's delicious when the okra retains its crisp texture.
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