The crispy seaweed cracker/popiah a.k.a 紫菜饼 in Chinese is one of the most popular Chinese New Year snacks in Malaysia. The recipe only requires two main ingredients which are roasted seaweed and popiah/spring roll wrappers.
I grew up helping my mummy making buckets of crispy seaweed cracker/popiah during the festive season and we will gift it to our relatives and friends.
The seaweed cracker is also known as seaweed popiah because the fried skin is made up of spring rolls which are well-known as “popiah” in Malaysia, Singapore, and Taiwan.
If you’re looking for an easy and fail-proof recipe, here you go!
Recipe Ingredients
The recipe calls for:
- 6 pieces of spring roll wrapper – The brand I used is KG pastry in Malaysia. You may use any brand.
- 6 pieces of roasted seaweed – The brand I used is Yaki Nori. You may use any brand.
- 1/2 tsp of pepper – to enhance the flavor of the crackers.
- 1/2 tsp of salt – to enhance the flavor of the crackers.
How to Cook Crispy Seaweed Cracker/Popiah?
- Crack an egg into a bowl (include the egg white and egg yolk). Put in pepper and salt, mix it (use to stick the seaweed and popiah skin together).
- Put a layer of popiah skin/ spring roll wrapper on the work surface.
- Blush a layer of egg mixture on the popiah skin/ spring roll wrapper.
- Put a layer of roasted seaweed on the popiah skin/ spring roll wrapper.
- Blush another layer of egg mixture on top of the seaweed layer.
- Put aside and let it dry.
- Cut each pieces into nine (9) small pieces.
- Pour 600 ml of oil in a wok and heat up to 150 degree Celsius. Put one piece of the seaweed popiah into the oil for testing (if there are some bubbles, it means the oil temperature is ready for deep fried seaweed crackers).
- Use a low heat to fry until the white popiah skin turns into light golden brown (remember to use low heat to avoid burnt crackers).
- Done. Set aside and let it cool down. Store the crispy seaweed crackers inside an air-tight container.
Crispy Seaweed Cracker/Popiah
The crispy seaweed cracker/popiah a.k.a 紫菜饼 in Chinese is one of the most popular Chinese New Year snacks in Malaysia. The recipe only requires two main ingredients which are roasted seaweed and popiah/spring roll wrappers.
Servings: 4 people
Ingredients
- 6 pieces spring roll wrapper
- 6 pieces roasted seaweed
- 1/2 tsp pepper
- 1/2 tsp salt
Instructions
- Crack an egg into a bowl (include the egg white and egg yolk). Put in pepper and salt, mix it (use to stick the seaweed and popiah skin together).
- Put a layer of popiah skin/ spring roll wrapper on the work surface.
- Blush a layer of egg mixture on the popiah skin/ spring roll wrapper.
- Put a layer of roasted seaweed on the popiah skin/ spring roll wrapper.
- Blush another layer of egg mixture on top of the seaweed layer.
- Put aside and let it dry.
- Cut each pieces into nine (9) small pieces.
- Pour 600 ml of oil in a wok and heat up to 150 degree Celsius. Put one piece of the seaweed popiah into the oil for testing (if there are some bubbles, it means the oil temperature is ready for deep fried seaweed crackers).
- Use a low heat to fry until the white popiah skin turns into light golden brown (remember to use low heat to avoid burnt crackers).
- Done. Set aside and let it cool down. Store the crispy seaweed crackers inside an air-tight container.
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