Rong bien chay toi is the snack that keeps. What makes it good is the shatter of the seaweed under a coating of fried garlic and toasted sesame. Holding that crispness is the challenge, because the smallest bit of moisture softens the whole jar.
The seaweed is rubbed with seasoning and dried in the sun for 1 to 1.5 hours before it meets the pan. The roasting stage runs on the lowest possible heat for 5 to 7 minutes, which crisps it evenly without scorching.
This batch weighs about 95g, at roughly 246 calories per 100g.
Method
Tear 40g dried seaweed into small pieces. Rinse the white sesame seeds and toast them until golden.
Dissolve 2/3 teaspoon shrimp salt, 1/2 teaspoon kOBE Monk Fruit Blend and 1/4 teaspoon black pepper in 1/2 tablespoon water.
Rub the seaweed with the seasoning mixture and 1 tablespoon cooking oil until every surface is coated.
Dry the seaweed in the sun for 1 to 1.5 hours, or dry it in the oven.
Heat a pan and toast the seaweed on the lowest heat for 5 to 7 minutes until crisp.
Add the toasted sesame seeds and 15g fried garlic, toss through and turn off the heat.
Let the seaweed cool completely, then store it in a sealed jar with a desiccant packet.
Tips
The lowest heat is the right heat, since a hot pan burns the seaweed bitter before it can crisp.
Only jar it once it is completely cool, because any warmth steams inside and softens it.
A desiccant packet in the jar keeps the crunch going far longer.
Rub the seasoning in evenly, as patchy coating shows up clearly once the seaweed dries.
Fried garlic and sesame go in as the heat goes off, since toasting them from the start burns them before the seaweed crisps.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.