Deep-fried Laver Seaweed

Ingredients

Method

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.

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