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293
Simple and Delicious China Food Recipes, Download
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 Chinese
food recipe >> Vegetable >> Crunchy
Stir-Fried Kelp
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| 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 |
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 Cut the kelp diagonally into
slices. Coat with the flour batter.
- Heat the oil in wok to about
350oF(175oC),
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 400oF(205oC),
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.
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