Description
Salmon marinated in Bachan’s Japanese BBQ sauce, flaked into rice paper, and flash-fried into crispy chips. A sweet-savory, shatter-crisp snack you can dip or eat plain.
Ingredients
Scale
- 1 salmon filet
- 1/2 cup Bachan's Original Japanese BBQ Sauce
- Pepper (to taste)
- 3 sheets rice paper
- 3 stalks scallions (chopped)
- 1 cup vegetable oil (for frying)
- Equipment
- Sheet pan
- Frying pan
- Kitchen thermometer
Instructions
- Marinate and bake the salmon. Preheat the oven to 350F. Pour the Bachan’s into a freezer bag, add the salmon filet, and marinate in the fridge for 15 minutes. Line a baking pan with foil, place the salmon on it, and bake for 8 to 12 minutes depending on the size of the filet. Chop the scallions while you wait, then use a fork to break the salmon into thin pieces.
- Wrap the chips. Fill a dinner plate with a little cold water. Dip both sides of a sheet of rice paper, then lay it on a cutting board. On one half, place two thin pieces of salmon and sprinkle chopped scallions on top. Leave room along the edges, fold the other half over, and press to seal. Slice down the center to make two pieces. Repeat with the other rice paper sheets.
- Flash-fry. Heat the oil to 350 to 375F and set out a paper-towel-lined plate. Drop each piece into the oil for a few seconds a side, until the rice paper crisps up and turns white. Drain on the paper towels.
- Serve. Pour some Bachan’s into a small bowl for dipping if you have it, and eat them while they are hot.
Notes
- Marinate the salmon at least 15 minutes, and pat it dry before baking so it glazes instead of steams.
- Flake the salmon thin and flat so the chips stay slim and fry evenly.
- Get the oil to 350 to 375F before frying. Cool oil makes greasy, limp chips.
- Work one or two pieces at a time and pull them the moment the rice paper turns white and puffs, since they overdo fast.
- Do not sauce them until you are ready to eat, or the crackly shell softens.
- Swap the salmon filling for enoki mushrooms, shredded chicken, or thinly sliced veggies.
- Prep Time: 20
- Cook Time: 15
- Category: Snack
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 3 chips
- Calories: 240 kcal
- Sugar: 6g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 30mg