Dilis is a popular street food in the Philippines that takes readily to vegan adaptations. This Filipinx favorite, with its sweet and spicy coating, is often used as a rice topping or simply to snack on with your favorite sawsawan (Filipinx dipping sauce).
Recipe by: Jimel Iglesia of sandoksentient
Photos by: Deborah Svoboda of outoftheshadowsmedia
- 1 banana blossom
- 4 sheets of nori, shredded into flakes
- 2 tablespoons of gochujang or Korean red pepper paste
- 1 cup cornstarch
- 1 cup frying oil
- 2 cups of warm water + ½ cup salt
Peel back each layer of the banana blossom until you can find the fronds.
Collect all the fronds that are 2+ inches from the banana blossom.
Set these in a bowl or heavily salted water for a minimum of 15 minutes.
In a bowl, dissolve gochujang paste in ½ cup water, then add the nori and mix thoroughly.
After 15 minutes, thoroughly dry the fronds.
Coat the fronds in the nori and pepper paste mixture. Dredge them in cornstarch.
Shake off any excess cornstarch and repeat until all the fronds are evenly coated.
Heat a pan of hot oil over medium-high heat and fry the fronds until golden and crisp.
Serve with rice or your favorite sawsawan (Filipinx dipping sauce)!