Mungo Murphy's Sea Spaghetti Fritters and Peanut Sauce
I cup fresh minced sea spaghetti
1/3 cup and 3 teaspoons flour
Pinch of salt
2 tablespoons sesame seeds
1/2 cup beer/sparklingwater
Toasted sesame oil
Mix the flour, salt, cumin and sesame seeds in a medium sized bowl. Slowly add in the beer/sparkling water whisking until the mixture is smooth. Add the minced sea spaghetti to the batter and mix in well.
Cover the bottom of a large deep pot with the toasted sesame oil over a medium flame.
Drop the seaweed batter into the hot oil in the pot in 1/2 teaspoon drops, approximately 5-6 teaspoons at a time, depending on the size of your pot.
Remove from the pot once crispy and golden in colour and place on a plate covered in paper towels to absorb the excess oil.
Serve hot with Mungo's tasty peanut sauce.