Crispy Seaweed Recipe Uk Food

BRITISH CRISPY SEAWEED

Steps:

• Using a sharp knife, remove the thick stalks from the kale.
• Wash and thoroughly dry the kale (this step is vitally important to ensure that it remains crisp when deep-fried) - a salad spinner is perfect for this.
• Finely shred the leaves.
• Heat the oil in a wok or deep fat fryer until slightly smoking. Deep-fry the shredded greens (this is best done in batches), for about 30 seconds until they turn a slightly darker green and begin to crisp.
• Remove them immediately using a slotted spoon, drain well on kitchen paper and leave to cool.
• Transfer the kale to a bowl and sprinkle with salt and sugar to taste.

DAN KIM KUI (CRISPY SEAWEED)

Steps:

• With a soft pastry brush, gently brush the nor sheets with oil.
• Heat a large skillet or non-stick pan over medium low heat.
• place a sheet of nori in the pan for a few seconds.
• The nori will become crisp and turn dark green.
• With chopsticks or tongs, quickly flip the sheet over and toast the other side for a few seconds.
• Remove and place on a large cutting board.
• While still warm, lightly sprinkle each side of the nori sheet with sugar.
• Repeat with each sheet.
• When all the sheets have been sugared and toasted, stack the sheets in one pile.
• Cut the pile of sheets in half lengthwise, then cut crosswise to make 6 rectangular pieces of nori.
• Stack the smaller sheets in a pile and place a toothpick in the centre to hold them in place.