Eid Mubarak to all Muslims around the world! It's the festive season here in Brunei and usually during this time, there would be a lot of food involved! I've made several tit bits for the celebration. Amongst some of them are Almond cookies, Choco Chip Cookies and the very not successful Kek Batek. Haha. So definitely not serving that for Raya. It took me half a day to fry the "Keropok" and all but I manage to make some Homemade Seaweed Crisps! It's very laku I tell you, but most of the time I'll be the one munching on them while watching TV. Hehe. So I think there's going to be a bit of Festive weight gain this few weeks! *erks* Anyway, heres a very simple recipe for those who love eating these crisps!
Seaweed Crisps
Ingredients:
Seaweed Sheets (Roasted Nori Seaweed sheets)
Popia Skin/ Egg roll Skins
Egg; lightly beaten with a dash of salt
Cooking Oil
Method:
Lay a sheet of Popia skin on a flat, clean surface (you can use your chopping board). Then with a brush, lightly brush all the surface of the popia skin with the egg wash. Take a piece of Seaweed sheet and lay it ontop of the Popia Skin, press it down lightly with your hand. With a kitchen scissors, cut the seaweed/popia sheet into half and into small rectangles (3" x 2"). Repeat untill all skins are used up. In a deep fryer, heat oil until bubbles rise when dipped with a wooden chopstick. Place a handful of cut seaweed/popia sheet into hot oil. Fry until popia skin looks golden and lift the crisps with a strainer onto kitchen paper to strain access oil. Leave to cool and store in an airtight container for longer lasting freshness.
*Tip*: Buy the popia skin which is almost the same size as the seaweed sheets that you got. 1 packet (10 sheets) of seaweed sheets makes around 200g of crisps.
