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.
