- Yield: 1 bowl
- 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.