Da Shima Twigim (korean Fried Kelp)

INGREDIENTS

INSTRUCTIONS

The hallmark of Korean cooking is the use of the natural foods in
appealing ways. Seaweed, which is now domesticated, that is to say
raised on farms jutting out into the sea, supplements food that is
raised on land. Containing iodine and a host of other minerals and
with a flavor reminiscent of an ocean breeze, the fried kelp
(Laminaria japonica) with a light sprinkling of sugar is an example  of
the culinary ingenuity of the Koreans.  Wipe each piece of the dried
kelp with a damp (not soaking) cloth.  Heat the oil in a skillet over
moderate heat. One at a time, put a  very lightly dampened piece of
kelp in the hot oil, holding it with  chopsticks, until the color
changes to dark green. Bubbles may appear  on the kelp surface and it
will develop a crispness. While the kelp  is still hot sprinkle on a
few grains of sugar. The sugar will cling  to the kelp when it is still
hot and just removed from the oil. It  will not do so when cold.  Eat
as a side dish or snack food with tea or a drink.  Serves 4 to 6.
Source: "The Korean Kitchen" by Copeland Marks Posted to MM-Recipes
Digest V4 #012  From: Linda Place <placel@worldnet.att.net>  Date: Sat,
11 Jan 1997 20:57:34 +0000

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 430
Calories From Fat: 403
Total Fat: 45.6g
Cholesterol: 6.8mg
Sodium: 359.3mg
Potassium: 12.6mg
Carbohydrates: 6.7g
Fiber: 0g
Sugar: 6.3g
Protein: <1g