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.