Spicy Seaweed Crisp

I had this in Malaysia and now trying to recreate this. The one that I had does not use Tom Yum paste at all, I guess seasoning is been used. You may have it plain, if desired. If deep-frying is not your option, no worry, just bake or toast it after spraying or brushing some oil on them! Instead of using egg which is the normal practice to “seal” it, I added water to the Tom Yum Paste. And this makes it Vegan Friendly!

Too much of a trouble to do it yourself, then go to The Whole Earth (A Vegetarian Eatery in Singapore), I had eaten something similar there but it is using beancurd skin if I am not wrong.

Preparation: 5 mins, Cooking time: 10 mins

Ingredients (serves 2)
° 1 nori sheet, halved
° 2 pieces spring roll pastry skin, 215 x 215mm
° 1½ -2 teaspoons vegetarian tom yum paste, mixed with 1½ teaspoon water
° vegetable oil, for deep-frying

Method
1. Place a piece of spring roll pastry skin on a chopping board or plate. Brush some vegetarian tom yum paste over it.
2. Place a piece of nori sheet on top, brush with some vegetarian tom yum paste. Fold the spring roll pastry skin over to cover up the nori sheet.
3. Cut into strips or few sections. Repeat with the next spring roll pastry skin.
4. Heat oil in a deep-fryer or wok over high heat or until a cube of bread dropped into the oil brown in few seconds. Drop the seaweed crisp into the hot oil and fry in batches until lightly golden yellow.
5. Remove with a slotted spoon. Drain well on kitchen paper.
6. Serve immediately.