sea lettuce laver

Pinterest LinkedIn Tumblr +

sea lettuce laverAn ashed stump of manzanita serves as a holder for these laver chips, a take on the Korean seaweed snacks that I was introduced to by sous chefs Kat and John. When laid on a white cloth, this striking serving piece is at once natural, elegant, and muscular.


  • 90 grams | 3 ounces dried sea lettuce
  • 285 grams | 1 ½ cups black rice
  • 1 .5 kilograms | 6 ⅔ cups water
  • 75 grams | ⅔ cup tapioca starch
  • kosher salt
  • grapeseed oil, for deep-frying
How to Make It
  1. Place the sea lettuce in a blender and mix on high speed for about 1 ½ minutes, until reduced to a powder. Set the powder aside. Put the black rice and 900 grams (about 4 cups) of the water in a shallow saucepan with a lid, cover, and bring to a boil over high heat. Turn down the heat to a low simmer and cook for 25 minutes, until the water has been absorbed and the rice is tender. While the rice is cooking, combine the tapioca starch and 150 grams (⅔ cup) of the water in a saucepan, place over medium heat, and bring to a boil, stirring continuously with a rubber spatula. Boil for 1 minute, then cover and remove from the heat.
  2. When the rice is ready, transfer to a blender along with the remaining 450 grams (about 2 cups) of water. Mix on high speed for 3 minutes, until smooth. Add the tapioca gel and continue mixing for about 1 minute, until completely homogenous. Add the sea lettuce powder and mix on high speed for 10 seconds to combine. Measure 250 grams (about ¾ cup) of the blended base, then spread it on full-size silicone baking mats 1/16 inch (2 millimeters) thick. Place the mats in an area with an ambient temperature of 70°F to 90°F (21°C to 32°C) for at least 12 hours, until fully dried.
  3. Pour the oil to a depth of 4 inches (10 centimeters) into a deep fryer or deep, heavy pot and heat to 375°F (190°C). Break the dried laver into 3-inch (7.5-centimeter) squares. Working in batches, add the squares to the hot oil and fry for 8 seconds, until doubled in size. Transfer to paper towels to drain. Season on both sides with kosher salt. Store in an airtight container with silica gel packets at room temperature.

Comments are closed.