Estas bolachas de algas são um snack viciante, com uma simplicidade genial. A combinação da folha de alga (nori), com o seu sabor a mar, e da massa de wonton, que fica ultra crocante ao fritar, cria uma textura e um sabor únicos. São perfeitas para petiscar a qualquer hora, como uma alternativa caseira e mais interessante às batatas fritas.

Ingredientes

  • 1 – 2 ovos (bata com garfo) ~ lavagem do ovo
  • pele wantan quadrada (grande pedaço)
  • algas marinhas em peça quadrada (assada / não assada)
  • óleo de cozinha para fritar

Preparação

  1. Descasque uma pele querida, deite-se bem na tábua de cortar. Escove a lavagem do ovo sobre ele, coloque a alga, dobre a pele para cobri-lo. (dobre até a metade)
  2. Use tesoura para cortar pedaços desfiados (como o último tamanho da mordida)
  3. Aqueça o óleo de cozinha no wok, coloque a pele de algas e querendo para fritar até dourar, retire e reserve.

For our snack-loving friends around the world, here is the English version of this recipe.

Crispy Seaweed Crackers

These incredibly simple yet addictive seaweed crackers are a popular snack that you can easily make at home. They consist of just two main ingredients: wonton wrappers and sheets of nori seaweed. When fried, the wonton skin puffs up to become shatteringly crisp, while the seaweed provides a deep, savoury, umami flavour. They are the perfect crunchy snack for any occasion.

This recipe is a fantastic blank canvas for customisation. While delicious as they are, you can easily add extra flavour by lightly sprinkling the crackers with seasonings as soon as they come out of the hot oil. A pinch of sea salt, a dusting of chilli powder, or a sprinkle of Japanese seven-spice mix (shichimi togarashi) would all be wonderful additions.

These crackers are best enjoyed fresh, as they will have the best crunch. They make a great snack on their own, but they are also fantastic served alongside a cold beer or as a crunchy topping for salads or soups to add an extra layer of texture.

Ingredients

  • 1-2 eggs, beaten with a fork (for egg wash)
  • Square wonton wrappers (large size)
  • Square sheets of seaweed (roasted or unroasted nori)
  • Cooking oil for deep-frying

Method

  1. Peel off one wonton wrapper and lay it flat on a cutting board. Brush the egg wash all over it. Place a sheet of seaweed on top, then fold the wrapper in half to cover it.
  2. Use scissors to cut the folded wrapper into bite-sized strips.
  3. Heat the cooking oil in a wok. Carefully place the seaweed wonton strips into the hot oil and fry until golden brown. Remove with a slotted spoon and drain on paper towels.