Nori Tostadas with Tajin Recipe

Something very exciting happens when you fry rice paper: it puffs up like a poppadom with the most extraordinary texture. The nori tostada is the one you pull out to impress… looks fancy but it’s deceptively very simple. 

Another make-ahead dish that can be quickly assembled in front of your guests, this little crunchy morsel definitely has the wow factor. 

Credit: Share by Nisha Parmar (Quadrille, £26) Photography by Nassima Rothacker 

TRY: Nisha's recipes for Brown Butter Madeleines & Pomegranate Glaze & Sea Bass Roti Tacos!

Ingredients for Nori Tostadas with Tajin

  • 4 sheets of nori seaweed
  • 4 large round sheets of rice paper
  • 500ml vegetable oil, for deep-frying
  • 150g drained canned sweetcorn
  • 2 spring onions (scallions), finely chopped
  • ½ avocado, finely diced
  • 2 tbsp mayonnaise
  • Squeeze of lime juice
  • 1 tbsp tajin seasoning (or 1 tsp chilli flakes)

To garnish

How to make Nori Tostadas with Tajin

  1. Start by taking one nori sheet and one rice paper, brush a little water on the rice paper and stick the nori sheet to the rice paper. Using scissors, cut off any overhang and cut each into quarters.
  2. Heat the vegetable oil in a deep-fat fryer or in a large, heavy based saucepan (making sure it comes no more than halfway up the sides) until it reads 170ºC (338ºF) on a cooking thermometer, or a small piece of rice paper sizzles and expands immediately. Gently drop in 2 nori quarters at a time to the hot oil; they will puff and curl up almost instantly. Use a slotted spoon to flatten each, turn once, then remove immediately (they take no longer than 10 seconds to cook) and drain on kitchen paper.
  3. While the nori crisps are cooling, mix together the sweetcorn, spring onions, avocado, mayonnaise, lime juice and tajin seasoning. Ensure any excess liquid is drained off, then pile into the nori tostada shells, garnish with nigella seeds and coriander cress and serve immediately.
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