Crispy Glazed Kelp
Coat kelp in flour and deep-fry until golden, then quickly toss with a sweet and sour glaze for a lightly crisp texture and tangy-sweet flavor.
Ingredients
Hydrated kelp (cut into diamond-shaped pieces, sprinkled with flour and mixed well)
150g
Vinegar
25g
Flour
25g
Garlic paste
2.5g
Soy sauce
15g
Wet cornstarch
10g
Sugar
40g
Sesame oil
5g
Cooking wine
10g
Cooking oil
1 (500g total, about 50g consumed)
Salt (missing from original ingredient list, used in steps)
to taste
Water (for sauce)
100g
Instructions
1
Prepare the ingredients
Cut the hydrated kelp into diamond-shaped pieces, sprinkle with flour, and mix well.
2
Fry the kelp
Place the wok over the stove and heat the cooking oil to 60% hot. Add the kelp pieces and fry until light yellow, then remove. Once the oil temperature returns to 80% hot, return the kelp to the wok and fry until golden yellow, then remove.
3
Prepare the sauce and combine
Leave about 15g of oil in the wok. Add soy sauce, sugar, salt, cooking wine, vinegar, garlic paste, and 100g of water to make the sauce. Once boiling, drizzle in the wet cornstarch to thicken. Add the fried kelp and stir-fry quickly several times so the kelp is evenly coated with the sauce. Finally, drizzle with sesame oil and serve.
