ROASTED SEAWEED CRUNCHIES

My Aunt May taught me how to make this titbit. If I am not mistaken, this is a rather new recipe. I first tasted it a year or two ago during the Chinese New Year celebrations. People started serving the crunchies when guests came a-visiting. They were also given away as gifts during the festival.
It is quite easy to make. The ones that I tried were sort of not so well-fried like the ones I made. Then again it is a matter of preference. I like mine golden brown.
Here I share with you the recipe for the roasted seaweed crunchies.

First you need to buy a pack of roasted seaweed. They come in packs of 10 and can be easily bought from the departmental storesl
Then you need popiah skin or roll pastry. This come in packs of 50 or 100. Mine cost RM4.30.

First you need to peel of the popiah skin and place it flat on a chopping board or flat surface..

Next separate the whites from the two eggs. You don't need the yolk.

Use a brush and apply the egg whites onto the popiah skin.

Next place the sheet of roasted seaweed on top of the popiah skin. You also need to apply the whites on another sheet of popiah skin. This sheet will be placed on top of the seaweed and the first popiah skin, so tht the seaweed is sandwiched in between.

Wait a while for the whites to dry on the sandwiched sheets. Then use a pair of kitchen scissors to cut them into different shapes. I cut triangles, squares and rectangles from mine.

Then slowly deep fry the shapes that you have cut over a slow fire. It is up to you when to remove the shapes, it depends on how brown you want your crunchies to be.

TADA ... the Roasted Seaweed Crunchies. I can finish a whole bottle in less than an hour. Heh! Heh!