Monday, February 16, 2015

Recipe: Seaweed Crackers!


Pretty much my last batch of CNY snacks! Craving for some seaweed crackers after finishing the container that Evan brought for the office. Decided to make my own and here's my Valentine's Day adventure!

Seaweed Crackers 

Ingredients:
- 1 packet of roasted seaweed (those you use for sushi. There's 10 pcs in a packet)
- popiah skin
- 2 eggs
- 1/2 teaspoon of salt
- oil spray
Add 1/2 teaspoon of salt with 2 eggs and beat them.
 Take a sheet of popiah skin, and brush the egg mixture on it. The egg mixture acts as a glue here.
 Put a sheet of seaweed on top, and brush another layer of egg mixture.
Place another layer of popiah skin on top and press it down to ensure that they stick together. If they do not stick together, use more egg mixture. Spray oil onto both sides of the popiah skin. This is to make sure that they will not stick together when air-frying them later on.
 Cut them into square/rectangular pieces!
Airfry them at 180 degrees, 15 minutes, to a nice golden brown colour. I did a packet of seaweed. That means I used up 10 sheets of seaweed, and 20 sheets of popiah skin. This amount is too much for the rotary cage so I separated them into 3 batches.
 Tada! Leave them to cool before keeping them into containers.
10 sheets of seaweed can make this amount of seaweed crackers!

Looks pretty easy but it can get pretty tedious!

Method:

1. Mix half a teaspoon of salt into 2 eggs and beat them.
2. Place a layer of popiah skin and brush the egg mixture on it.
3. Place a sheet of seaweed on top of the popiah skin and brush another layer of egg mixture.
4. Add another layer of popiah skin on top of the seaweed. Ensure that they stick together. If not, brush more egg mixture.
5. Spray some oil on both sides of the popiah skin.
6. Cut them into smaller pieces.
7. Using the rotisserie function, air-fry them at 180 degrees Celsius for 15 minutes, or when they turn to a nice golden brown colour.
8. Allow seaweed crackers to cool before keeping into containers.

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