Noritaco (Deep-Fried Seaweed Shells)

Preparation info
  • Makes


    “Noritaco” Shells
    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    The name “noritaco” was coined by Romy and our Korean chef, Haegeen Kim, when she was re-creating a traditional Korean snack called bugak, small dishes using vegetables or seaweed coated with a sweet rice paste and then deep-fried. These deep-fried nori sheets form curly tacolike shells that neatly hold any number of fillings. They can also be cut up and fried in small squares to be eaten like a savory cracker, or topped with grilled mackerel or sardines for hors d’oeuvres.