FAST ED’S kitchen
Recipe on page 80
Recipe on page 80
NORI CRACKER POKÉ
Preparation time 20 mins
Cooking time 5 mins
Serves 4 (makes 12 crackers)
6 nori sheets
1 tsp dashi granules
½ cup hot water
¼ cup cornflour
⅓ cup sesame seeds, toasted
Vegetable oil, for deep frying
250g best quality tuna
1 firm pear, peeled, finely diced
1 lebanese cucumber, seeded, finely diced
2 green shallots, finely sliced
1½ tsp sesame oil
½ tsp fish sauce
½ tsp wasabi paste
Fine batons radish, micro herbs and edible flowers, to garnish
Lime cheeks to serve
STEP 1 Starting on the long side, use a sharp pair of scissors to cut the nori sheets in half, then cut each half into 3 even rectangles. Place dashi in a medium bowl and mix with hot water, then stir in cornflour until smooth.
STEP 2 Dip a nori piece into cornflour mixture, then place on a sheet of baking paper. Scatter with ½ teaspoon sesame seeds. Repeat with a second piece of nori on top and sesame seeds. Dip a third nori piece into mixture and place on top with seeds, pressing down to seal. Fry in hot vegetable oil (180°C) until crisp, drain on paper towel. Repeat with remaining nori, cornflour mixture and sesame seeds, reserving 1 tablespoon sesame seeds.
STEP 3 Use a sharp
