Seaweed crackers, uni, pickled shallots

Seaweed crackers, uni, pickled shallots

By
From
Supernormal
Serves
8
Photographer
Earl Carter

Ingredients

Quantity Ingredient
8 pieces uni
sea salt
Pickled shallots
thinly sliced spring onion, for garnish

Seaweed crackers

Quantity Ingredient
250g tapioca flour
110g seaweed paste
2 teaspoons sea salt flakes
125ml hot tap water
grapeseed oil, for deep-frying

Method

  1. To make the seaweed crackers, in a food processor blend the flour, seaweed paste and salt until combined.
  2. With the machine running, slowly add the water until a dough forms. The dough will feel wet but it should hold together.
  3. On a work surface, lay out two 50 cm lengths of plastic wrap, one on top of the other, spreading them out smoothly to make sure there are no bubbles between them.
  4. Shape the cracker dough into a 5 cm cylinder and place it along the bottom half of the plastic wrap.
  5. Working quickly, roll the plastic wrap around the dough. Tie off each end, tightening up the cylinder as you do so.
  6. Bring a large saucepan of water, fitted with a steamer, to the boil. Steam the cracker dough over rapidly boiling water for 1 hour, topping up the water if necessary.
  7. Put the cylinder of dough in the refrigerator overnight to firm up.
  8. The next day, remove the plastic wrap and slice the dough cylinder into 1.5 mm rounds. Place the crackers in a dehydrator on a high setting for 45 minutes, or place the crackers on a baking tray lined with baking paper in a 50°C oven for 2–4 hours.
  9. Fill a large, heavy-based saucepan one-third full with grapeseed oil and heat it to 200°C. Deep-fry one cracker at a time — they only take a couple of seconds to puff up. Scoop them out and transfer to paper towel to drain. If they are chewy, the dough will need to be dried for longer. Once fried, keep the crackers in a sealed container.
  10. When ready to serve, place a piece of uni on each cracker and season lightly with a small pinch of salt. Top with a little pickled shallot and spring onion and serve immediately.
  11. This recipe will make more crackers than you need. Once fried, the crackers will keep indefinitely in the cupboard in an airtight container.
Tags:
super normal
andrew
mcconnell
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again