Korean Fried Kelp Chip (Dasima Twigak)
Korean fried kelp chips (Dasima Twigak) is a very traditional recipe that has been around for hundreds of years. It is a great side dish and also as a snack. Kelp has great health benefits with added minerals and anti-fat absorbing properties.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 60 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 dried kelp, one 9”x15” sheet ((Dashima) or equivalent size)
- 1 ½ cup vegetable oil
- 4 tsp sugar
Instructions
- 1
Heat vegetable oil in a fryer or a deep frying pan.
- 2
While oil is heating up, wipe both sides of kelp with a wet towel to remove any extra salt residue.
- 3
Cut kelp into 1.5 x 1.5 inch squares with scissors.
- 4
Prepare a plate lined with paper towel or fryer basket right next to the fryer.
- 5
When oil is heated enough (150°C/300°F) throw in a handful of kelp pieces and start frying. The kelp pieces should balloon or flower in just seconds. When they have floated to the top, leave them to fry a couple more seconds and using a spider or a fryer basket, take them out onto plate prepared in step 4.
- 6
Once it’s cooled a little, sprinkle sugar generously on both sides.