Crispy and salty, perfect with beer and sunshine.
500 gms Whitebait
2 sheets Nori paper
4 Tbsps plain flour
Oil for deep frying
Fresh lime wedges
Small handful roughly chopped parsley
Black vinegar chilli dipping sauce:
2 Tbsp Chinese black vinegar
2 Tbsp Soy (Lee Kum Kee)
1 Tbsp water
1 Tbsp Sirarcha chilli sauce
1 tsp Sesame oil (Yeo's)
sliced fresh chilli to garnish
Wasabi and Lime Mayonnaise:
1/3 cup good quality Mayonnaise
2 tsp Wasabi paste
2 tbsps fresh Lime juice
2 drops of Sesame oil (Yeo's)
Combine ingredients for Black vinegar chilli sauce and set aside in serving bowl. Combine all ingredients for Wasabi mayonnaise and set aside in a separate serving bowl.
Finely shred then roughly chop nori sheets. Place them in a food processor or mortar and pestle and grind until quite fine, combine with flour. Toss Whitebait with combined flour and nori. Heat oil for deep frying in a deep pan.
Step 3: When oil is hot enough fry Whitebait until very crisp and golden in colour, you may need to do this in 2 or 3 batches. Toss with a little salt.
Pile Whitebait on greaseproof paper or in a bowl and serve with fresh lime wedges, roughly chopped parsley and dipping sauces.
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