The Global Snack Book

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3 karaage (から揚げ)
5 falafel (‫)فالفل‬
7 seafood salad (ensalada de mariscos)
2
karaage (から揚げ)
Pronounced as ‘ka-RA-AH-geh’, this Japanese favorite is my go to snack when I’m in Japan!
Tender and juicy fried chicken thighs are surrounded by a crispy exterior that puts KFC to shame!
prep time cook time serves

35 min 3-4 min 1st fry 3 to 4
1-3 min 2nd
fry
things you need

1-½lb chicken thighs ½ tbsp soy sauce
cut into 2” pieces
(boneless with or without skin)
½ tbsp sake
4 tbsp potato starch (you can use mirin, umeshu, Chinese rice wine,
or skip)
(cornstarch is a good substitute; add more as
necessary)
½ tsp sesame oil
1 thumb of ginger
finely grated
(you can substitute 1 tbsp of ground ginger) oil for frying
canola or vegetable are good choices
2 cloves of garlic
finely grated
(you can substitute 1 tbsp of garlic powder)
salt & pepper to taste

kosher & fresh ground if possible
3
here’s how
1 Slice chicken thighs into 2” pieces and sprinkle with salt and pepper.
2 In a bag, combine the chicken, garlic, ginger, soy sauce, sake, and sesame oil. Mix thorough-
ly and set aside in the fridge to marinate for 30 min (longer is fine).
3 Heat about 2-3” of oil in a pot. You’ll want to hit 325 degrees for the 1st fry. While the oil is
heating up, you can coat the chicken.
4 Put your potato starch in a bag or bowl and one at a time, dredge the marinated chicken
pieces in the starch. The residual marinade will create a place for the starch to stick and pro-
vide a flavorful & crispy coating.
5 Once your oil is hot enough (325 degrees) place 3-4 pieces of coated chicken in to fry at a
time. Don’t over-crowd the pot or the temperature will drop. Gently move them around as
they fry, flipping often to ensure an even light brown crust.
6 When lightly browned remove from the oil and let rest on a raised baking rack while you fry
the rest.
7 Heat the oil up to 375– 400 degrees for the 2nd fry. When your oil is hot enough, add your
chicken in for a short 2nd fry. They should get a darker brown color and become very crispy
in about 1-3 min.
8 When lightly browned remove from the oil and let rest on a raised baking rack while you fry
the rest. Sprinkle with kosher salt and enjoy!
helpful notes
Karaage can be a great snack, side, or main meal. Pair it with seaweed salad and toasted
edamame for a filling Bento Box lunch. Add some reheated / leftover pieces to a salad for a
quick weeknight meal.
4
falafel )‫(فالفل‬
Falafel are delicious Middle Eastern fritters made from ground chickpeas. You can augment the sea-
soning to fit any flavor profile. Try adding lemon zest and mint for a bright herbal finish.

15 min 10 -15 min per 8
(not counting an side
overnight soak)
things you need

1-¾ cups dried chickpeas 1 bunch of flat leaf parsley
(soak in water overnight prior to cooking)
stems and leaves, rinsed and dried
½ tsp baking soda 1 bunch of cilantro

stems and leaves, rinsed and dried
1 medium onion
peeled 2 tbsp palau masala
(middle eastern / indian spice blend,
2 cloves of garlic see below for the basic building blocks)
peeled
1-½ tsp salt & ½ tsp pepper ground coriander

kosher & fresh ground if possible, feel free to add
more to taste
ground cumin
cardamom
ground clove
cinnamon
5
here’s how
1 Place the chickpeas in a sealable container. Cover them with 3-4 inches of water, seal, and
soak overnight to one full day.
2 Drain the chickpeas and place them in a food processor. Add in the garlic, onion, herbs, and
spices. Pulse to form a crumbly dough. Add baking soda and a small amount of water or lem-
on juice to bring the dough together.
I actually use a meat grinder as I prefer the coarse grind texture.
3 Check the dough for the right consistency by scooping a golf ball sized portion into your
hands. You should be able to gently squeeze the dough o form a ball that holds it’s shape.
4 Preheat the oven to 375 degrees. Form your falafel balls and place them onto a greased,
parchment lined baking sheet. Press the balls down into thick pucks, then liberally spray or
brush them with olive oil.
5 Bake at 375 for 10-15 minutes. Flip the falafel patties over and bake for another 10-15 minutes
until brown and crispy.
6 Serve warm in a pita topped with tahini, cucumber, tomatoes, and pickled red cabbage.
helpful notes
You can also deep or shallow fry these falafel for a crispier end result. They only take 3-5 minutes
to fry to a golden brown exterior.
I love falafel in a pita, as an appetizer with hummus and warm bread, or even mixed into
scrambled eggs for breakfast.
6
seafood salad
(ensalada de mariscos)
This vibrant and healthy salad packs a flavorful punch thanks to the addition of white balsamic vine-
gar and smoked paprika. Steamed shrimp and bay scallops make this a protein packed dish.

10 min 15 min 4 to 6 as a side/ appetizer
2 as a main dish
things you need

½ lb shrimp
(peeled and deveined) for dressing - 1:3 ratio
frozen is fine, defrost it beforehand
vinegar to oil
½ lb bay scallops
frozen is fine, defrost it beforehand white balsamic vinegar
you can substitute red wine or apple cider
1 bell pepper vinegar
½ inch dice
extra virgin olive oil
1 can of black olives citrus flavored oils add a nice touch
drained
½ jar of green spanish olives 1 tsp smoked paprika

drained
salt & pepper to taste
kosher & fresh ground if possible
7
here’s how
1 Bring about 1 inch of water to a boil in a pot. Use a steamer basket/ insert and tight fitting lid
for the next two steps.
2 Steam the shrimp for 10-12 minutes. They are done when the shrimp are opaque and firm to
the touch. Remove and place aside to cool.
3 Steam the bay scallops for 4-6 minutes. They are done when the scallops are opaque and
firm to the touch. Remove and place aside to cool.
4 Dice the bell pepper, cooked shrimp, and cooked scallops into ½ inch pieces. Cut olives in
Half.
5 Whisk the dressing ingredients together in a bowl. Add the seafood and veggies, then mix to
combine.
6 Serve cool as a side dish, part of a tapas spread, or for a refreshing dinner.
helpful notes
Frozen shrimp and scallops are a great way to make this meal quick, easy, and more affordable.
You can get good quality frozen seafood from any supermarket.
This salad can be served in a lettuce cup or martini glass for extra flair.

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prep time cook time serves

things you need

salt & pepper to taste

prep time cook time serves

things you need

½ tsp baking soda 1 bunch of cilantro

1-½ tsp salt & ½ tsp pepper ground coriander

prep time cook time serves

things you need

½ jar of green spanish olives 1 tsp smoked paprika

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