Wash the laver seaweed thoroughly. You will have to wash it many times to remove the sand, which adheres to it. Leave the seaweed to drain in a colander and then dry thoroughly. Tear the laver into strips, dip it in flour and shake off the excess.
Deep-fry the laver until crisp, about 2–3 minutes. Sprinkle with ground roasted Schezuan pepper and salt. Serve as a nibble with drinks.
To make roasted Schezuan pepper, dry fry the pepper until a strong aromatic perfume is given off, then grind in a spice grinder. A spice grinder is an absolute must in the kitchen as previously ground spices do not have the same aroma and taste.
© 1993 Ann and Franco Taruschio. All rights reserved.