Crispy Seaweed and Toasted Sesame Seeds Recipe


Edible Seashore River Cottage HandbookThis Japanesey mixture makes a great condiment to sprinkle on fried fish. You can also dip cooked Crab, Lobster or Prawns into it if you like.

  • Yield: 1 bowl


  • Sunflower or groundnut oil for deep-frying
  • A handful of Gutweed, rinsed and patted dry
  • 3 tbsp sesame seeds
  • 1 tbsp golden caster sugar
How to Make It
  1. Heat about an 8 cm depth of oil in a deep, heavy-bottomed saucepan until it registers 180°C on a frying thermometer, or until a cube of stale white bread dropped into the oil turns golden within a minute.
  2. Deep-fry the Gutweed in batches: carefully lower into the pan using tongs and fry for 4–6 seconds only, then remove with a slotted spoon and place on kitchen paper to drain while you deep-fry the rest.
  3. Warm a dry, small frying pan over a medium-high heat and add the sesame seeds. Toast gently, shaking the pan occasionally, for about 40 seconds until golden and fragrant. Tip the Gutweed into a warm bowl, add the toasted sesame seeds and sugar and toss gently to mix. Eat straight away.

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