Seaweed Crisps Recipe

Seaweed Crisps

Seaweed Crisps. I’ve been wondering for the longest time how to make them, and yes, they are supposedly not that hard. However they’re rather expensive, here in Singapore. Even in Malaysia, a sealed foil bag roughly the size of a sheet of A4 costs RM30…

Anyways, i’ve decided to take matters into my on hands (though chucking most of the tedium of searching to google). Here’s a recipe i found:

Ingredients:

10 pcs seaweed sheets, cut into half
20 sheets spring roll skin
1 egg, lightly beaten for glazing
Oil for deep frying

Method:

1. Lay a piece of spring roll skin on countertop. Brush with egg glaze (Pic. 1).
2. Place half a sheet of seaweed sheet on half of the spring roll skin as shown in Pic. 2. Fold the spring roll skin to enclose seaweed sheet (Pic. 3).
3. Use a pair of scissors to cut sheet into bite size strips.
4. Heat oil in a wok. Fry seaweed crisps until golden brown. Remove from oil onto kitchen towel to absorb extra oil.
5. Let cool completely and store in air tight container. Try to consume within 2 weeks.

Seaweed Crisps Part 1

Seaweed Crisps Part 2

Seaweed Crisps Part 3

Seaweed Crisps Part 4

Tags: recipes