Japanese-style paella with kombu and seafood. Soy sauce aroma whet your taste buds.
- 3 Kombu kelp
- 5-6 Pea pods
- 1/3 Carrot
- 1/2 Onion
- 3 ounces (80g) Flour
- 1 Egg
- 5 ounces (150ml) Water
- Soak kombu kelp in water till kelp gets soft for 30 minutes.
- Cut kombu seaweed and carrot into strips, onion and pea pods into slices.
- Put beaten egg and cold water into a bowl and mix well. Add flour and step 2 together and mix for batter.
- Heat frying oil to 340F and pour ladleful of step 3 and fry till both sides are light golden.