Seitan, also known as wheat gluten, has been documented in China since the 6th century, and it has been widely embraced in Vietnam as a meat substitute.

Interestingly, in recent years, seitan has witnessed a surge in popularity across Western countries. In the Netherlands, you can conveniently acquire ready-made seitan from my friend’s venture, Wheat. Pray. Love Amsterdam. Their creative array of options is bound to leave you astonished.

For those of you who relish adventure and wish to craft seitan from scratch, you can order wheat gluten powder from De Notenshop – an online haven for wheat-related products in the Netherlands, which happens to be my personal favorite.

Typically, seitan carries a rather neutral flavor profile. However, I’ve finally discovered a recipe that will enchant your taste buds with its seafood-like essence and satisfying chewiness.

Ready to dive into the magic? Allow me to walk you through it!

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Preptime: 35 MIN

Cook Time: 20 MIN

Total Time: 55 MIN

Servings: 2

Ingredients:

• 1 cup wheat gluten powder
• 1 tb fried shallots
• 1/2 tsp salt
• 1 tsp garlic powder
• 1 sheet - cut into tiny pieces
• 2 cups water
• frying oil

Instructions:

1. In a mixing bowl, add the wheat gluten powder, fried shallots, garlic powder, nori pieces and mix well
2. Add water into the well mixed dough
3. Let in sit for about 15 minutes
4. After 15 minutes are up, transfer the dough to a strainer
5. Place a plate on top of the dough and extra heavy things on top of the plate. This will help get all the excess water out of the dough
6. Let it sit there for another 15 minutes
7. After 15 minutes, the gluten is well combined, you can cut them into slices
8. In a frying pan, heat up at least 1L oil to deep fry the fish cake slices
9. Deep fry the fish cakes until golden brown then transfer them onto a kitchen towel to get rid of the excess fat
10. Serve the fish cakes with any sauce you like