Seaweed Crispies

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.
Ingredients:


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
Method:
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.