I went to Purple Yam, a Filipino restaurant in Brooklyn, owned by Amy Besa and Romy Dorotan, for a fundraiser to help victims of Typhoon Haiyan. Romy served “tacos” where the taco shells were made from nori, the seaweed you usually find around sushi. He was kind enough to describe how he made them, and now you can make them.
- 2 ounces glutinous rice flour
- 1/4 -1/2 cup water
- 10 nori sheets (7” x 8”, roughly)
- kosher salt
- oil for deep frying
- In a small bowl, mix glutinous rice flour with enough water to make a paste the consistency of thin glue. Season with kosher salt and freshly ground black pepper.
- Cut nori into four pieces 3.5” x 2”, roughly. With a pastry brush, brush both sides of the nori with the rice flour mixture lightly. Carefully turn it over and brush the other side. Sprinkle with extra salt if desired. Allow nori to dry for about 15 minutes. In the meantime, heat at least 1/2” of oil in a heavy sauce pan until 365°. Set up a paper towel lined plate to drain the nori.
- When oil comes to desired temperature, fry nori, one piece at a time for about 30 seconds on each side. Drain on paper towels.
Yield: 40 crackers
I served these with tuna poke, but you could serve it with any kind of fish tartare.