Savory Seaweed and Egg Roll: A Taste of the Ocean
Specialty Dish: Seaweed Egg Roll Brimming with Ocean Flavor
Experience a unique taste with this Seaweed Egg Roll, packed with the fresh essence of the sea! As the chilly winds begin to blow, seaweeds like ‘parae’ (sea laver) come into season, offering their rich flavors. Instead of the usual seasoned seaweed salad, try making this delightful egg roll with leftover parae. Its refreshing oceanic aroma and chewy texture make it a hit with everyone, from kids to adults. Elevate your meal with this simple yet impressive dish.
Main Ingredients- Fresh Sea Laver (Parae): 80g
- Fresh Eggs: 3
Cooking Instructions
Step 1
First, crack the eggs into a clean bowl. Add a pinch of salt to enhance the flavor, and whisk thoroughly with a fork or whisk until the yolks and whites are well combined, creating a smooth egg mixture. Ensure there are no lumps for a perfect texture.
Step 2
Heat a non-stick frying pan over medium-low heat and add cooking oil. Swirl the pan to coat the surface evenly with oil, or wipe with a paper towel dipped in oil. This prevents sticking and ensures a beautiful finish. Pour half of the prepared egg mixture into the pan. Tilt the pan to spread the egg into a thin, even layer.
Step 3
Once the edges of the egg layer begin to set, gently place the fresh sea laver (parae) evenly over the cooked egg. While the egg is still slightly undercooked, carefully start rolling it up from one side using a skewer or chopsticks. Roll gently to avoid crushing the seaweed. This forms the first layer of your roll.
Step 4
Slide the rolled egg to one side of the pan. Pour the next half of the remaining egg mixture into the empty space. Lift the already rolled portion slightly and allow the uncooked egg mixture to flow underneath, creating a thicker and more cohesive roll. Once this layer is semi-cooked, gently roll the existing roll over it. Finally, pour the remaining egg mixture and repeat the rolling process to complete the layered egg roll. **Tip:** Always cook on low heat to ensure the egg roll is cooked through evenly without burning.
Step 5
Let the finished seaweeed egg roll cool slightly for a minute or two. Then, slice it into bite-sized pieces, about 1.5 to 2 cm thick. Lightly greasing your knife blade can help prevent the egg roll from sticking and ensure clean cuts.
Step 6
Finally, arrange the sliced egg rolls on a serving plate and sprinkle generously with sesame seeds for an extra nutty flavor and visual appeal. Your delicious and aromatic Seaweed Egg Roll is now ready to be enjoyed!
