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Kaipen (Lao crispy seaweed): photo of the dish
Illustrative photo: wakx uy — CC BY 2.0, Wikimedia Commons
Appetizers & nibbles

Kaipen (Lao crispy seaweed)

Thin sheets of dried green seaweed, fried until crisp and melting. Served as a side or a snack, they are flavoured with sesame and garlic, typical of the Mekong regions.

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Ingredients

Ingredients

Assaisonnement

Spices & seasoning

Instructions

  1. Crumble the seaweed sheets into bite-sized pieces, keeping them very dry.
  2. Peel the garlic and slice it very finely into thin slivers.
  3. Heat the oil in a pan over medium heat, then fry the garlic for about 1 minute without burning it.
  4. Quickly dip the seaweed pieces into the hot oil for 20 to 30 seconds, until they turn crisp.
  5. Drain them on kitchen paper, then sprinkle with salt, pepper and chilli.
  6. Add the toasted sesame seeds and golden garlic, then serve straight away to keep them crisp.

Variations and tips

Baked version. Bake the seaweed sheets at 180 °C for 3 to 4 minutes instead of frying, for a lighter version.

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Original Ecomely recipe.