Recipe... As Requested ~Seaweed Popiah Chips~

Tadaaa~~~

Seaweed Popiah Chips...  My first attempt in making these was during Chinese New Year last year... i was preggie at that moment and was craving for it. Since we could not get our usual Seaweed Popiah Chips from our "supplier" in Bintulu, and i was craving so badly for it, I asked for the recipe from our "supplier", kak Timah. Her Seaweed Popiah Chips was the best i had ever tasted. ;)

This year, is my second attempt in making it and yes, my skill did improve... alhamdulillah... Now, let's go through the tutorial... Step by Step.

Ingredients:

• 1 packet of Large Spring Roll Pastry (I used Figo)
• 2 packets (10 pcs each) of Sushi Roll Seaweed (this year, we were lucky to get those from Japan as my hubby just returned from there, else, you may get any brands suitable from any major supermarkets... I usually get mine from Jusco)
• 3 eggs
• 1 tablespoon of Chicken Stock powder (I did not have any at home, so i replaced it with Maggi mee's soup powder - the one you get in your instand noodles... hehehe... if you wants a healthier version, you may skip this)
• Some curry leaves

The MAIN ingredients to make Seaweed Popiah Chips

The seaweed that had flown all the way from Japan... :)

Method:

1. Beat the eggs together with the Chicken Stock Powder until the powder is totally dissolved.

2. Place 1 sheet of popiah skin on your cutting board. Lightly brush some of the egg mixture on it. Ensure that the whole popiah skin is covered with the egg mixture including the edges.

Brush egg mixture lightly onto a piece of popiah skin

3. Place the seaweed on the egg-coated popiah skin. Press lightly to ensure that the seaweed are stuck properly.

Note: I cut my seaweed into 3 portions since the seaweed are larger than the popiah skin. This also avoids the popiah from being crinkled. ;p

Place the seaweed onto the popiah skin

4. Lightly brush some egg mixture onto the seaweed (do this part by part) and cover the seaweed with another piece of popiah skin.... repeat the step until the whole piece is covered.

Cover the seaweed with another piece of popiah skin

5. Leave the seaweed popiah to dry a little... Then cut it into strips (or any other shapes that you prefer).

Cut into strips and ready to be fried... ;)

6. Heat up your oil in the wok... throw in some curry leaves and the cut seaweed popiah and fry till golden brown.

Note: Ensure that your oil is hot enough before turning down your stove to low fire to avoid your fried Seaweed Popiah Chips to be too oily and'or burnt too quickly.

7. Strain the oil, leave to cool and store in airtight container... Enjoy.... :)

Munch... Munch... Munch.... Yummy.... :)

My family LOVES this much that we had to do rationing on it.... Ahahaha.... 

~Mardhiyah Lim~