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Crisp-fried Gutweed

Crisp-fried Gutweed is a modern Fusion recipe for a classic dish of gutweed seaweed that's washed and fried until crisp and which forms the true bases of oriental fried 'seaweed' and which can be served by itself or used as a garnish for a range of dishes. The full recipe is presented here and I hope you enjoy this classic British version of: Crisp-fried Gutweed.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Wild FoodVegetarian RecipesFusion RecipesFusion Recipes


Ingredients:

200g fresh Gutweed
Coarse Sea Salt (to taste)

Method:

Spread the gutweed in a single layer on a baking tray. Transfer to an oven pre-heated to 50°C and dry for about 2 hours. At the end of this time remove from the oven and set aside to cool.

In the meantime, heat oil in a deep fat fryer (or a 3cm depth in a wok) to 180°C (when a cube of Breads dropped into the oil will turn golden brown in about a minute). Add the dried gutweed, in batches, and fry for a few seconds, or until crisp. Remove with a slotted spoon and set aside to drain on kitchen paper.

Arrange on a plate, season with the sea salt and serve as a snack. Alternatively this can be used as a crispy topping to just about any Chinese dish or as a novel toping for a gratin.