These make a great ready-salted snack. Be careful not to overcook, as the flavour of burnt seaweed is one that will stay with you for some days. Sugar Kelp is the best and you can also use Dulse.
Ingredients
- A length of dried Kelp (dried straight from the sea, without rinsing)
- Sunflower or groundnut oil for deep-frying
How to Make It
- Use scissors to cut the Kelp into 3–4 cm squares.
- Heat a 10–12 cm depth of oil in a deep, heavy-bottomed saucepan until it registers 180°C on a frying thermometer, or until a cube of stale white bread dropped into the oil turns golden within a minute.
- Deep-fry the Kelp in small batches: carefully drop about 4 pieces at a time into the hot oil and fry for about 5 seconds they will be ready when the surface bubbles up. Remove with a slotted spoon and drain on kitchen paper while you cook the rest. Eat them straight away.
