Receta Da Shima Twigim (Korean Fried Kelp)
by Global Cookbook

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Ingredientes

The hallmark of Korean cooking is the use of the natural foods in appealing ways. Seaweed, that is now domesticated, which is to say raised on farms jutting out into the sea, supplements food which is raised on land.
Containing iodine and a host of other minerals and with a flavor reminiscent of an ocean breeze, the fried kelp (Laminaria japonica) with a light sprinkling of sugar is an example of the culinary ingenuity of the Koreans.
Wipe each piece of the dry kelp with a damp (not soaking) cloth.
Heat the oil in a skillet over moderate heat. One at a time, put a very lightly dampened piece of kelp in the warm oil, holding it with chopsticks, till the color changes to dark green. Bubbles may appear on the kelp surface and it will develop a crispness.
While the kelp is still warm sprinkle on a few grains of sugar. The sugar will cling to the kelp when it is still warm and just removed from the oil.
It won't do so when cool.
Eat as a side dish or possibly snack food with tea or possibly a drink.
Serves 4 to 6.