Ingredients
150 g rehydrated seaweed (about 5 oz), 25 g (about 3 tablespoons) all-purpose flour.
Seasonings
5 g sesame oil, 5 g cooking wine, 5 g minced garlic, 8 g soy sauce, 2 g salt, 2 g vinegar, 3 g sugar, 10 g water starch, and 300 g vegetable oil (about 50 g will be used).
Instructions
1. Soak the dried kelp until softened, then clean and cut it into diamond-shaped pieces. Coat with a flour batter and fry in oil heated to 60% hot (about 350°F/175°C) until the batter is slightly dry, then remove. Reheat the oil to 80% hot (about 400°F/200°C) and fry again until the coating turns golden and crispy, then drain.
2. Leave 15 g (about 1 tbsp) of oil in the wok and heat it, then pour in the sauce made from soy sauce, salt, sugar, vinegar, cooking wine, and minced garlic. Once it comes to a boil, thicken with a water and cornstarch slurry, add the seaweed, and stir-fry until evenly coated. Drizzle with sesame oil, transfer to a plate, and serve. This dish is crispy on the outside and tender on the inside, with a rich, savory flavor, and is packed with nutrients including iodine, iron, calcium, protein, and fat.