Ingredients
1 cup cooked soybeans, 15 cm (about 6 inches) kombu/kelp, 8 g (about 1 tablespoon) small dried red shrimp, 1 egg.
Seasonings
Water 1/2 cup, all-purpose flour 2/3 cup, vegetable oil as needed.
Instructions
1. Wash the kelp, steam it for 10 minutes, then soak in water until soft, drain, and cut into thin strips.
2. Place the cooked soybeans in a bowl, add the kelp, dried shrimp, and 3 tablespoons of flour, then mix well.
3. In a separate bowl, beat the eggs, add cold water and stir, then pour in the remaining flour and mix until a batter forms.
4. Pour the flour into the bowl with the soybeans and kelp, and stir until evenly combined. Set aside.
5. Heat oil in a wok to about 180°C (350°F), gently slide the prepared ingredients in from the side, and deep-fry until golden brown, then remove and drain on a plate. Serve with Worcestershire sauce or grated daikon radish on the side for dipping.