Chinese Fried Seaweed Food
CRISP SEAWEED WITH PEANUTS
This delectable appetizer, a speciality of the coastal city of Ningbo, combines the crisp dark frizz of deep-fried seaweed with fragrant red peanuts. A sprinkling of sugar sets off the salty, umami taste of the vegetable. It's traditionally made with a kind of branched string lettuce or gutweed that grows like a carpet of strandy green hair along the shoreline near Ningbo, and has a mesmerizing fragrance and flavor. It's known as tai cai or tai tiao in Chinese, and is used in both sweet pastries and savory dishes. I've never found branched string lettuce for sale outside China, but once when I was walking along a beach in southern England I caught its unmistakable scent on the wind. I returned to London with bagfuls of seaweed, which I dried out and used in a few Ningbo dishes. If you can find clean, wild branched string lettuce, which you will recognize from its resemblance to skeins of green hair, do dry it and use it in the following recipe. Otherwise, I offer you a favorite cheat of Chinese restaurants in the UK, which often serve "crispy seaweed" made from deep-fried cabbage leaves: delicious, and strikingly similar in effect to the original dish.
Provided by Food Network
Time 40m
Yield 4 to 6 servings as a snack
Number Of Ingredients 6
Steps:
- If using spring cabbage, cut out and discard the thick stem from the center of each leaf. Lay the leaves on top of each other, roll them up and slice as thinly as possible. You should end up with 1 - 2 mm strips of cabbage. If using kale, strip the curly leaves from the stems and break them into small pieces. If using dried seaweed, separate it into strands following the line of the "hair" and then cut it into 1/6-in (5m) pieces.
- Put the peanuts in a seasoned wok with the cooking oil and heat gently to 260 - 275 degrees F (130 - 140 degrees C) until there is a gentle fizzing around the nuts -- it's easiest to use a thermometer for this. Deep-fry at this temperature for 15 - 20 minutes, until the nuts are glossy, crisp and fragrant (if you taste one, carefully, you will be able to tell when it has lost its raw crunch). Remove with a slotted spoon and drain on paper towels.
- Reheat the oil to 350 degrees F (180 degrees C). Add the cabbage or kale in two or three batches and deep-fry for a couple of minutes, or until crisp. Remove with a slotted spoon and drain on paper towels. If using seaweed, heat the oil to 300 - 320 degrees F (150 - 160 degrees C) and deep-fry very briefly until crisp. Remove with a slotted spoon and drain on paper towels.
- Mix the peanuts and cabbage "seaweed" together, season with salt, then add the sugar and serve. If you are using real branched string lettuce, you won't need any salt.
CRISPY FRIED CABBAGE
A British Chinese takeaway classic, often called crispy seaweed, this dish is in fact made with dark green cabbage!
Provided by Amanda James
Categories Side dishes
Time 20m
Yield Serves 2 as a side
Number Of Ingredients 5
Steps:
- Separate the leaves from the cabbage, cut out the stalks and shred the leaves finely. Blanch in boiling water for 1 minute and drain thoroughly. Pat the shredded cabbage with kitchen paper until thoroughly dried.
- Mix together the salt, sugar and five-spice in a small bowl.
- Fill 1 /3 of a pan with vegetable oil and heat to 160C or until a cube of bread browns in 45 seconds. Fry small batches of the cabbage for 30 seconds, taking care as it may spit when put into the oil, until really crisp, then drain on kitchen paper.
- Tip into a bowl and season with the spice mixture, to serve.
Nutrition Facts : Calories 112 calories, Fat 10.1 grams fat, SaturatedFat 0.7 grams saturated fat, Carbohydrate 2.9 grams carbohydrates, Sugar 1 grams sugar, Fiber 2.1 grams fiber, Protein 1.4 grams protein, Sodium 1.3 milligram of sodium
More about "chinese fried seaweed food"
CRISPY FRIED FLOUNDER, CHINESE-STYLE - THE WOKS OF LIFE
Web Feb 10, 2018 Instructions. The first step is to pat the fish dry with a paper towel on both sides. Next, rub the Shaoxing wine all over the fish on …
From thewoksoflife.com
5/5 (8)Total Time 35 minsCategory Fish & SeafoodCalories 143 per serving
From thewoksoflife.com
5/5 (8)Total Time 35 minsCategory Fish & SeafoodCalories 143 per serving
- The first step is to pat the fish dry with a paper towel on both sides. Next, rub the Shaoxing wine all over the fish on both sides. Mix together the salt and white pepper and rub it all over both sides of the flounder.
- Next, lightly dredge both sides of the fish with cornstarch. I sifted the cornstarch over both sides of the fish to get a uniform, light coating. If you don’t have a sifter or fine-meshed strainer to do this, you may need to use a lot more than 3 tablespoons of cornstarch to dredge the fish. You can also try patting it all over the fish with your hands and then shaking off the excess.
- Heat a carbon steel wok or very large frying pan over high heat until it just starts to smoke. Next, pour ⅔ cup canola oil around the perimeter of the wok to ensure it is fully coated and turn the heat down to medium high. Carefully place your fish in the wok.
- A fish of this size will need 5 to 6 minutes on each side. You should be getting a good sizzle in the wok, and the oil should be bubbling as you cook the fish. Tilt the wok or pan so the oil reaches all parts of the fish, and soon the flounder will begin to slide around the wok with ease. At this point, you will have to use your wok spatula to hold the fish gently while you continue to tilt the wok to cook the fish evenly. Make sure that the side fins, tail, and fish head are fried evenly as well. This process takes some coordination, but it sounds harder than it is!
CHINESE SEAWEED SALAD (凉拌海带丝) - OMNIVORE'S …
Web May 25, 2019 4 oz. 120 fresh seaweed strips or 1 oz. dried kombu (kelp) 1 1/2 tablespoons peanut oil (or vegetable oil) 3 dried Chinese chili …
From omnivorescookbook.com
Reviews 1Servings 4Cuisine ChineseCategory Appetizer
From omnivorescookbook.com
Reviews 1Servings 4Cuisine ChineseCategory Appetizer
HOW TO MAKE CRISPY SEAWEED - GREAT BRITISH CHEFS
Web 1 Heat a deep fat fryer to 180°C 2 Separate the leaves from the spring cabbage, cut out the thick stems and thinly shred the leaves 3 Blanch …
From greatbritishchefs.com
Estimated Reading Time 50 secs
From greatbritishchefs.com
Estimated Reading Time 50 secs
HOW TO MAKE CHINESE CRISPY SEAWEED | EHOW
Web Preheat the oven to 250 degrees, and line two baking trays with paper towels. Advertisement Step 6 Heat 2 inches of oil in a deep pan or wok to 375 degrees. Add a small amount of shredded greens to the oil and …
From ehow.com
From ehow.com
CHINESE STIR-FRIED FISH FILLETS RECIPE
Web Mar 21, 2022 Remove the fish from the marinade and add them to the wok and sear until lightly browned. Remove the fish from the wok. Add the remaining 2 tablespoons oil to the wok. Add garlic, ginger and red onion, …
From thespruceeats.com
From thespruceeats.com
PAN FRIED FISH: CHINESE WHOLE FISH RECIPE - THE WOKS …
Web Jan 28, 2016 Sprinkle salt on both sides of both fish--use about 1/4 teaspoon in total. Set aside for 15 minutes. Heat your wok over medium-high heat, and spread 3 tablespoons of oil around the perimeter. Add the …
From thewoksoflife.com
From thewoksoflife.com
HOW TO DEEP-FRY SEAWEED - GREAT BRITISH CHEFS
Web 1 Heat a deep fat fryer or pot of oil to 180°C 2 If using dried seaweed rehydrate in cold water for 15 minutes then drain and squeeze out any excess water. Pat dry 3 Carefully lower the seaweed into the oil in …
From greatbritishchefs.com
From greatbritishchefs.com
10 BEST CHINESE SEAWEED RECIPES | YUMMLY
Web Apr 1, 2023 hoisin sauce, honey, fresh ginger root, sesame oil, red food coloring and 4 more Chinese Cabbage Pork Dumplings KitchenAid sugar, napa cabbage, all purpose flour, fresh ginger, rice cooking wine and 5 more
From yummly.com
From yummly.com
GIMMARI (FRIED SEAWEED ROLL) - MY KOREAN KITCHEN
Web Mar 19, 2023 Soak the glass noodles in a large bowl for 10 minutes to soften them, then boil for 5 minutes on medium high heat. Drain the noodles and wash with cold water, then set aside for 5 to 10 minutes to …
From mykoreankitchen.com
From mykoreankitchen.com
HOW TO MAKE CRISPY SEAWEED! CHINESE RECIPE - AND IT'S VEGAN!!!
Web How to make Crispy Seaweed! Chinese Recipe - And it's VEGAN!!! Chow With Lau 8.95K subscribers Subscribe 2.1K views 1 year ago Another Chinese restaurant recipe …
From youtube.com
From youtube.com
FRIED EGG WITH SEAWEED RECIPE - SIMPLE CHINESE FOOD
Web Wash the eggs and beat the egg shells into a bowl, add a spoonful of fuel. 2. Stir well. 3. Brush the oil in the small frying pan. 4. Pour in the egg liquid. 5. Sprinkle with crushed …
From simplechinesefood.com
From simplechinesefood.com
GIMMARI (KOREAN FRIED SEAWEED ROLLS) | BEYOND KIMCHEE
Web Feb 4, 2022 Cut the noodles a few times to shorten the length, but not too much. Heat oil in a skillet over medium heat. Add carrot and stir-fry until soft. Add the green onion, green …
From beyondkimchee.com
From beyondkimchee.com
FRIED RICE WITH SEAWEED RECIPE - SIMPLE CHINESE FOOD
Web Prepare seaweed and rice. 2. Chopped seaweed. 3. Chop carrots, potatoes, onions, and peppers. 4. Pick up the frying pan and fry the chopped onions in the pan. 5. Stir-fry …
From simplechinesefood.com
From simplechinesefood.com
CHINESE SEAWEED SOUP (紫菜汤) - WOK AND KIN
Web Jul 29, 2021 How to make this recipe. Bring the water to a boil, then add the mince, salt, sugar and chicken bouillon powder in to simmer for 10 minutes or until the pork is …
From wokandkin.com
From wokandkin.com
60 BEST CHINESE RECIPES | CHINESE FOODS YOU CAN MAKE AT HOME
Web Jan 5, 2023 They are good enough on their own with their crisp exteriors concealing buttery, flakey layers of dough and green onions. However, you may find that you start …
From foodnetwork.com
From foodnetwork.com
CRISPY CHINESE-STYLE SEAWEED RECIPE / RIVERFORD
Web Ingredients 500ml vegetable oil 1 big pile of summer greens, finely sliced 1 tsp salt 1 tbsp sugar a splash of soy sauce Method Prep time: 5 min Cooking time: 10 min Step 1 In a …
From riverford.co.uk
From riverford.co.uk
SEAWEED RECIPES - BBC FOOD
Web Chinese-spiced steak wraps by Carl Clarke Main course Beef fillet, kombu and shiitake mushroom broth by Matt Tebbutt Main course Roasted scallops with seaweed butter, …
From bbc.co.uk
From bbc.co.uk
SEAWEED SOUP (紫菜湯) | MADE WITH LAU
Web With a soup pot on the stove, turn the heat on high. Add oil (1 tbsp) to the pot. It should heat up rather quickly. Put the rehydrated dried shrimp in, making sure to save the soaking …
From madewithlau.com
From madewithlau.com
THE BEST CHINESE FRIED RICE (EASY 15-MINUTE RECIPE)
Web Jun 30, 2016 Cuisine Chinese Servings 4 servings Calories 284 calories Ingredients US Customary Metric 2 tablespoons butter, divided 1 yellow onion, diced 2 medium carrots, …
From everydayeasyeats.com
From everydayeasyeats.com
FRIED SEAWEED RECIPE - SIMPLE CHINESE FOOD
Web 1. Prepare seaweed 2. Tear the seaweed into small pieces 3. Heat the pot and pour a little sesame oil 4. Add seaweed 5. Stir fry over low fire 6. Until the seaweed turns green and …
From simplechinesefood.com
From simplechinesefood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
