Poh Ling Yeow Instagram – This is an ingeniously simple recipe taught to me by an old aunty who still lives in Malaysia and it just happens to be a fantastic way to use up leftover nori sheets & spring roll wrappers. All you need is…..
1-2 eggs, whisked well
1L of any veg based oil
12 nori sheets (Asian section in supermarket)
12 spring roll wrappers, sheets separated (freezer section in supermarket)
To make the chips, paint the egg on a spring roll wrapper then press a piece of nori on top. Once all the sheets have been stuck together, line them up tidily & slice into a roughly 4×4 grid. If you’re not confident with a knife, you can use scissors – it’ll just take a bit longer.
To deep fry you’ll need a Chinese spider, a wok or medium saucepan, a colander lined with a few sheets of paper towel & a plate for it to sit on to catch the residual oil.
To test if the oil is ready I never use a thermometer. Ye olde Asian way is to touch the base of the wok with the tips of wooden chopstick & if a constant flurry of bubbles rise to the surface you’re good. To check more accurately, toss a chip in the oil & if it turns golden in 10-15 seconds it’s ready to go. Any less & it will burn before crisping up. As you drop the chips into the oil make sure the pieces are separated. You can see in the reel that I load up the wok quite a bit but it’s only a good idea if you can work fast because you don’t want the cook time gap between the first chips & last ones to be big or some will be dark while others pale & not crispy.
Best oils for frying are rice bran & peanut but any veg based oil is fine, even olive which continues to be controversial even tho I’ve watched all the Nonas in my life use nothing but 🤌 & do so myself.
The chips can be stored in an airtight container for a month but good luck not scarfing them immediately, they’re so mooreish!
Recipe is from page 37 of my book #whaticookwhennobodyswatching ♥️💕🌈🌱
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Top op shopped from my mates @thekangaroosanctuary 🙏🏻💕 | Posted on 06/Aug/2024 08:37:44
