Saturday, January 21, 2012
GONG XI FA CAI
This is a spin-off from Nori Crisps. These seaweed /nori crispies are so addictive and flavorful that they have to be fried and served for The Chinese New Year. They are so easy, just 3 ingredients and oil for deep frying. This year, instead of rolling them up or plain flat, i have twisted them into ribbons following Sesame Ribbon Crisp but do not double up the prepared pastry. For this recipe i have tweaked and used egg whites instead of the whole egg and found that the crispies remained crispier.
10 pcs seaweed/nori sheets
20 sheets spring roll wrappers
2 egg white, lightly beaten with 1/2 tsp salt for glazing
Vegetable Oil for deep frying
Lay a piece of spring roll wrapper on the pastry board.
Brush with egg white glaze
Place a sheet of seaweed sheet onto the glazed spring roll wrapper, glaze the the seaweed/nori sheet(sprinkle with sesame seeds if you wish) an then place another sheet of spring roll wrapper onto to the glazed seaweed/nori sheets.
Cut into 2” x 1” strip/rectangle and use the tip of the knife ,cut and make a slit in the middle of the rectangle lengthwise. For each pair of strips/rectangles, Insert or push the top end of the strips/rectangle into the slit twice to form a twisted ribbon.
Heat up some vegetable oil for deep frying. Fry the ribbons until golden brown. Remove and drain the oil.
Let cool completely and store in air tight container.
Posted by lily ng at 8:52 AM