Top 12 Delicious Seaweed Dishes

Ingredients:

• 100g seaweed
• 10g Chinese foxglove root
• 5 pandan leaves
• 1 teaspoon vanilla extract
• 60g rock sugar

Instructions:

• Rinse the seaweed and place it in a pot with the Chinese foxglove root and 2 liters of water, then cook.
• Add the pandan leaves and cover the pot, letting it cook for another 6 minutes.
• Strain the mixture to extract the liquid, let it cool, then stir in the rock sugar and vanilla. Best served chilled.

Ingredients:

• 2 sheets of seaweed
• 100g ground pork
• 200g peeled shrimp
• 4 dried wood ear mushrooms, shredded
• 1/2 small carrot, finely chopped
• 1 tablespoon cornstarch
• 1 stalk green onion, finely chopped
• 2 eggs
• Seasonings: 1 tablespoon oyster sauce, 1 teaspoon fish sauce, a pinch of seasoning powder

Instructions:

• Freeze the ground pork for 30 minutes before grinding. Finely chop the carrot, green onion, and wood ear mushrooms.
• Blend the shrimp for 3 minutes, then add the pork and seasonings, blending until the mixture is smooth and elastic.
• Transfer the mixture to a bowl, add the mushrooms, green onion, and cornstarch, and mix well with your hands.
• Beat the eggs with a little fish sauce, then fry in a pan until golden and set aside.
• Place a sheet of seaweed over the omelette, spread the shrimp and pork mixture evenly, then roll it up to your preferred size.
• Steam the rolls in boiling water for 10-15 minutes, depending on the size of the rolls.
• Once cooked, remove from the steamer, allow to cool, then slice into rounds. Serve with fresh vegetables like cucumber and tomato for a delicious dish.

Ingredients:

• 200g seaweed
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon white sugar, chili powder
• 1/2 teaspoon vinegar
• 2 tablespoons toasted sesame seeds
• 1 tablespoon fried shallots

Instructions:

• Rinse the seaweed and cut it into long strips. Boil the seaweed in water for about 5 minutes.
• Prepare the dressing by combining the soy sauce, sesame oil, sugar, chili powder, vinegar, and fried shallots in a bowl. Toast the sesame seeds until fragrant.
• Place the seaweed in a bowl, pour the dressing over it, and toss well.
• Serve the seaweed salad on a plate and sprinkle with toasted sesame seeds on top. Enjoy!

Ingredients:

• 300g green beans
• 30g seaweed
• 200g white sugar
• 1/2 teaspoon salt
• 2 vanilla pods

Instructions:

• Soak the green beans in warm water for about 30 minutes.
• Cook the green beans in a pot with 500ml of water until soft over low heat. Add the sugar, salt, and vanilla, stirring well and simmer for an additional 5 minutes.
• Scoop the dessert into bowls and let it cool. It's best served chilled.

Ingredients:

• 3 eggs
• 1 sheet of seaweed
• Finely chopped carrot and onion
• 2 teaspoons seasoning powder
• 1/2 teaspoon black pepper

Instructions:

• Blanch the seaweed in hot water to soften it.
• Crack the eggs into a bowl, add the seasoning powder, pepper, carrot, and onion, then whisk everything together until the seasoning dissolves.
• Heat a pan with a little oil, then pour the egg mixture into the pan, spreading it evenly. Cook over medium heat.
• Once the top of the egg is almost set, place the softened seaweed on top, then carefully roll it up like an omelette.

Ingredients:

• Pork ribs
• Seaweed
• 2 pieces of tofu
• Coriander, carrot, shiitake mushrooms, ginger, green onions

Instructions:

• Wash the pork ribs and cut them into bite-sized pieces.
• Soak the seaweed in water to soften, then wash and drain it.
• Cut the tofu into thin square pieces. Smash the ginger and chop the green onions diagonally.
• Simmer the pork ribs for 20 minutes, skimming off the scum, until tender. Add the ginger for extra fragrance.
• Add the seaweed, tofu, shiitake mushrooms, and carrots. Cook for another minute and season to taste.
• Serve the soup in bowls and garnish with pepper, green onions, and coriander.

Ingredients:

• 1 bowl of rice
• 1 egg, 1 sausage
• 1 sheet of seaweed, 20g chopped kimchi
• Salt, pepper

Instructions:

• Start by chopping the seaweed and sausage, then place all ingredients in a bowl.
• Season with a little salt and pepper to taste, then mix well.
• Shape the rice into a firm ball and press it flat.
• Fry the rice in hot oil over high heat until crispy and golden brown.

Ingredients:

• 12 quail eggs (or more if preferred)
• 1 tablespoon sesame oil
• 1 sheet of seaweed
• Black pepper, salt, sweet chili sauce

Instructions:

• Brush the cupcake tins with cooking oil to prevent sticking.
• Crack the quail eggs into each tin, then cut the seaweed into small pieces.
• Sprinkle a little salt, pepper, and seaweed on top of the eggs. For a decorative touch, top half with seaweed and leave the rest plain.
• Preheat the oven to 200°C (392°F), and bake for about 7 minutes. Keep a close eye on the eggs—if they start to puff up, carefully pierce the yolks with a toothpick and return them to the oven to avoid the eggs bursting. Once done, remove them from the oven, serve immediately, or sprinkle with extra seaweed. This dish pairs wonderfully with sweet chili sauce.

Ingredients:

• 1 large potato or 2 medium-sized potatoes
• 100g green peas
• 1 small carrot
• 2 eggs
• Cooking oil, salt, and a pinch of pepper
• Grated cheese (optional)

Instructions:

• Peel and wash the potatoes, then cut them into cubes. Steam the potatoes until soft and mash them. Dice the carrot and set it aside. Shell the green peas. Boil the eggs, peel them, and cut them in half.
• In a small pot, cook the diced carrots and green peas until tender.
• In a bowl, mix the mashed potatoes, cooked carrots, peas, egg yolks, salt, pepper, and cheese if you prefer. Stir everything together.
• Cut the seaweed into strips about 3cm wide.
• Shape the mashed potato mixture into small cylindrical portions and wrap them in the seaweed strips. Continue rolling until all the potato mixture is used up.

Ingredients:

• 2 cups of rice
• 3 sheets of dried seaweed
• 1 tablespoon of olive oil
• 1 teaspoon of salt
• 1 tablespoon of vinegar
• 1/2 teaspoon of sugar

Instructions:

• Cut 2 sheets of dried seaweed into small pieces, and slice the remaining sheet into strips about 2 cm wide. Mix the chopped seaweed with the rice, olive oil, vinegar, sugar, and salt in a bowl.
• Wear disposable gloves and shape the rice mixture into small triangular balls, pressing firmly to hold the rice together.
• Wrap each rice ball with a strip of seaweed. Your seaweed rice balls are ready to serve!

Ingredients:

• 15 sheets of dried seaweed
• 100g enoki mushrooms
• 1 egg
• 1 packet (100g) tempura flour
• 1/2 cup vegetable oil

Instructions:

• Trim the ends off the enoki mushrooms, wash them, and allow them to drain. Cut the dried seaweed into small rectangular pieces.
• Beat the egg with a pinch of salt until well mixed.
• Divide the mushrooms into smaller bunches. Lay a sheet of seaweed flat, brush a thin layer of egg onto the inner side, and place the mushrooms on top. Roll the seaweed around the mushrooms tightly.
• Dip the rolled seaweed into the beaten egg mixture (ensure both ends are dipped), then roll it in tempura flour.
• Heat the vegetable oil in a pan and fry the rolls until crispy and golden, turning occasionally to avoid burning the mushrooms or seaweed.
• Serve the crispy rolls with chili sauce or ketchup.

Ingredients:

• 300g dried seaweed (sweet seaweed type)
• 2 tablespoons white sesame seeds
• 2 tablespoons sesame oil
• 1 teaspoon salt
• 1 teaspoon chili powder

Instructions:

• Tear the dried seaweed into small pieces and add to a pan with 2 tablespoons of sesame oil. Stir-fry for about 1 minute.
• In another pan, toast the sesame seeds until fragrant.
• Add the sesame seeds, salt, and chili powder to the seaweed pan and stir until the seaweed becomes dry and crispy.
• Turn off the heat, transfer to a plate, and let it cool. Enjoy with rice or store in an airtight container for later use.