Crunchy Stir-Fried
Kelp
Ingredients
5 oz (150 g) dried broad-leafed
kelp, soaked
8 tsp flour mixed with 4 tsp water
2 cups (500 ml) vegetable oil for deep-frying;
uses about 2 1/2 oz (75 ml)
2 tsp soy sauce
1 tsp salt, or to taste
1 tbsp sugar
1 tbsp vinegar
1 tsp rice wine
1 tbsp garlic mash
1 tsp cornstarch (cornflour) dissolved in
1 tbsp water
1 tsp sesame oil
Directions
- Cut the kelp diagonally into slices.
Coat with the flour batter.
- Heat the oil in wok to about 350oF(175oC),
or until a piece of scallion green or
ginger sizzles when tossed into the oil.
Add the kelp and deep-fry until the batter
hardens. Remove and drain. Heat the oil
to 400oF(205oC), or until a scallion leaf
browns quickly and a haze appears above
the oil surface. Add the kelp and deep-fry
until brown. Remove and drain well.
- Pour all but 1 tbsp of the oil out of
the wok. Heat until the oil surface ripples.
Add the soy sauce, salt, sugar, vinegar,
rice wine, and mashed garlic. Add the
cornstarch mixture and the kelp. Cook,
stirring, until the sauce thickens slightly.
Add the sesame oil, remove, and serve.
