Crispy Seaweed

How to Make Crispy Seaweed

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1. Cut out the thick central stalk of each leaf, stack the leaves, roll them up tightly and slice very finely, about 2 to 3 mm wide.

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2. Wash the shreds, spin them dry in a salad spinner, and then spread them on a clean tea towel and pat them completely dry. Any water left on them will spit in the hot oil.

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3. Heat the oil in a deep, heavy pan, no more than a third full, to 160°C / 320°F.

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4. Add a large handful of the greens and fry for 30 to 45 seconds, stirring, until the bubbling calms and the greens turn crisp and dark green. Stand back, as the oil will spit at first.

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5. Lift out with a spider or slotted spoon and drain on kitchen paper. Repeat with the rest in 3 or 4 batches, letting the oil come back to temperature between batches.

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6. Toss the fried greens with the sugar, salt and five-spice and serve at once.

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Tips for Making Crispy Seaweed

• Dry the greens completely. Wet leaves make the oil spit and spatter, which is dangerous, and they steam into a limp tangle.
• Shred as finely as you can. Thin strips crisp in seconds and turn glassy, and coarse ones stay chewy.
• Fry small batches. A large handful drops the oil temperature and the greens go greasy, and they can foam up in the pan.

What to Serve with Crispy Seaweed

• Sweet and sour chicken
• Egg fried rice
• Prawn crackers

Storing & Reheating Crispy Seaweed

Best eaten within the hour, as it goes soft when it takes moisture from the air. Store in an airtight tin for up to 1 day.

Crispy Seaweed FAQ: Common Questions

Crispy Seaweed Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.