Seaweed Seasoning

Preparation info

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By Ben Shewry

Published 2012

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  • 50 g ( oz) fresh bull kelp
  • 100 g ( oz) wild sea lettuce
  • 50 g ( oz) fresh float leaf seaweed
  • 15 Brussels sprouts leaves, blanched
  • 10 g ( oz) white sesame seeds, toasted
  • 10 g ( oz) black sesame seeds, toasted
  • 1 g (1/32 oz) Korean chilli powder
  • 1 g (1/32 oz) table salt
  • 5 g ( oz) prawn floss


Using a mortar and pestle, pound the bull kelp until a rough paste forms. Using a chef’s knife, shred the sea lettuce and float leaf. In a bowl, combine all of the ingredients and mix well. Place on a dehydrator tray and place in a food dehydrator* at 40°C (104°F) overnight or until crisp.

Scrape the mixture off the tray into a very dry mortar and lightly crush with the pestle. Store in an airtight container until needed.