Crunchy Stir-Fried Kelp

Crunchy Stir-Fried Kelp

INGREDIENTS

5 oz (150 g) dried broad-leafed kelp, soaked

2 cups (500 ml) vegetable oil for deep-frying; uses about 2 1/2 oz (75 ml)

1 tsp salt, or to taste

1 tbsp vinegar

1 tbsp garlic mash

1 tsp sesame oil

8 tsp flour mixed with 4 tsp water

2 tsp soy sauce

1 tbsp sugar

1 tsp rice wine

1 tsp cornstarch (cornflour) dissolved in 1 tbsp water

RECIPE

Cut the kelp diagonally into slices. Coat with the flour batter.
Heat the oil in wok to about 350^oF(175^oC), or until a piece of scallion green or ginger sizzles when tossed into the oil. Add the kelp and deep-fry until the batter hardens. Remove and drain. Heat the oil to 400^oF(205^oC), or until a scallion leaf browns quickly and a haze appears above the oil surface. Add the kelp and deep-fry until brown. Remove and drain well.
Pour all but 1 tbsp of the oil out of the wok. Heat until the oil surface ripples. Add the soy sauce, salt, sugar, vinegar, rice wine, and mashed garlic. Add the cornstarch mixture and the kelp. Cook, stirring, until the sauce thickens slightly. Add the sesame oil, remove, and serve.