85. Dried Seaweed

• 2 tablespoons oil
• 6 sheets (1½ oz.) dry seaweed</

The best green seaweed for this purpose can be obtained only on the Amoy coast. Japanese laver, a purple seaweed, has a similar taste after being fried briefly and crumbled.

Heat the oil in a frying pan or wo. Fry the sheets of seaweed one at a time for 5 seconds each. Drain and crumble them into bits. They contribute an indescribably delicious toasted flavour.