Appetizer

Crispy Perilla Leaf & Anchovy Wraps with Gochugaru Oil & Pomegranate Pearls

Name: Crispy Perilla Leaf & Anchovy Wraps with Gochugaru Oil & Pomegranate Pearls
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Yield: 2 servings
Ingredients: 16 fresh perilla leaves (Korean shiso or sesame leaf); ¼ cup all-purpose flour (or cornstarch for GF); 1 egg white, lightly beaten; 2 tbsp ice water; ¼ tsp kosher salt; neutral oil for frying (about 1½ cups); 8 white anchovy fillets (or Italian boquerones); 2 tbsp fresh mint leaves, torn; 1 tbsp fresh cilantro, roughly chopped; 3 tbsp gochugaru; ¼ cup neutral oil; 1 tsp rice vinegar; ½ tsp honey; 3 tbsp pomegranate arils (seeds); fleur de sel for finishing

A revelation: perilla leaves—peppery, nutty, utterly aromatic—are battered delicately and fried until paper-thin and crispy. Layered with white anchovy and fresh herbs, then drizzled with a hot gochugaru-infused oil and scattered with pomegranate pearls. Textural, herbaceous, with heat, umami, and bright acidity in one bite.

633cal per serving 9gprotein 24gcarbs 58gfat 12min prep 10min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this