Crispy Seaweed Popiah Crackers 紫菜脆片

Once you start… it’s really hard to stop! These crispy seaweed popiah crackers are one of those dangerously addictive CNY snacks, light, airy and shatteringly crisp. Made with just a few simple ingredients, they fry up beautifully golden and are perfect for nibbling during Chinese New Year or gifting in jars. 

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

1 small Egg (or ½ large egg)

1 tsp Oyster Sauce

A pinch of Salt

Spring Roll Wrappers / Popiah Skin

Seaweed Sheets

Oil, for deep frying

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Method:

1. Beat the egg with oyster sauce and a pinch of salt until well combined. 

2. Brush a thin layer of egg onto one popiah skin, and place a sheet of seaweed on top. Lightly brush egg over the seaweed, then cover with another popiah skin.

I'm using Song Cho stainless steel wok for deep-drying. It's a multi-ply stainless steel wok without chemical coating, it's safe to use for any cooking. 

For more information about the product, visit Song Cho e-shop for details.

3. Press gently so the layers stick together. Cut into desired shapes using scissors or a knife.

4. Deep fry at 150°C until lightly golden and crisp. Drain well and let cool completely. Store in an airtight container to keep them crispy. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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Enjoy!