cooking shredded seaweed

How to Make Spicy Seaweed Salad: A Simple Guide

Spicy seaweed salad (Qiangban Haidaisi) is a popular Chinese appetizer loved for its crispy texture, zesty flavor, and simplicity. Here’s a step-by-step guide to making it at home.

Ingredients:

- 200g dried kelp, soaked until soft

- 3 cloves garlic, minced

- 1 red chili, thinly sliced (optional for heat)

- 2 tbsp soy sauce

- 1 tbsp vinegar

- 1 tsp sugar

- 1 tbsp sesame oil

- 1 tbsp cooking oil

- Salt to taste

Instructions:

1. Prepare the seaweed: Soak dried kelp in cold water for 20–30 minutes until soft. Drain, rinse, and cut into thin, even strips. Blanch in boiling water for 30 seconds, then immediately transfer to ice water to retain crispness. Squeeze out excess water.

2. Make the sauce: In a bowl, mix soy sauce, vinegar, sugar, and minced garlic. Adjust seasoning to taste—add a pinch of salt if needed.

3. Sizzle the spices: Heat cooking oil in a small pan over medium heat. Add sliced chili (if using) and stir-fry until fragrant (about 10 seconds). Pour the hot oil over the garlic mixture to release its aroma.

4. Combine: Toss the blanched seaweed with the sauce and sesame oil. Ensure every strand is evenly coated. Let it marinate for 5 minutes to absorb flavors.

5. Serve: Garnish with sesame seeds or extra chili if desired. Enjoy chilled or at room temperature as a refreshing side dish.

This dish is versatile—add shredded carrots or cucumber for extra crunch. With its balance of umami, tang, and spice, it’s sure to liven up any meal!