Hot and Sour Kelp Shreds (酸辣海带丝)

Instructions

1. 1Soak dried kelp in cold water for 30 minutes (or rinse salted kelp three times). It will expand to roughly four times its dry volume.

   🔍 Look for 30 min

   Visual: kelp dark green, fully unfurled and flexible

   You know it's right when: no longer stiff or curled

2. 2Bring a pot of water to a rolling boil and blanch the kelp for 3 minutes. This softens the fibre and removes any seaweed funk.

   🔍 Look for High heat 3 min

   Visual: kelp turns brighter green and softens

   You know it's right when: bends easily without snapping

3. 3Drain and rinse under cold running water for 30 seconds to stop the cooking, then squeeze out as much water as you can.

   🔍 Look for 30 sec

   Visual: kelp cool to the touch

   You know it's right when: no water drips when squeezed

4. 4Cut the kelp into 6 cm lengths and pile it in a bowl with the carrot shreds and minced garlic.

   🔍 Look for 2 min

   Visual: even 6 cm shreds mixed with orange carrot

   You know it's right when: prep complete

5. 5Heat 1 tbsp oil in a small pan over medium heat, add the snipped dried chilies and fry for 20 seconds until they darken and smell toasty. Pour the hot chili oil directly over the garlic in the bowl.

   🔍 Look for Medium heat 20 sec

   Visual: chilies dark red, oil shimmering

   You know it's right when: garlic sizzles when oil hits

6. 6Add chinkiang vinegar, light soy sauce, sugar and sesame oil. Toss thoroughly, rest 10 minutes, then taste — it should hit sour first, then salty, then hot. Sprinkle sesame seeds and serve cold or at room temperature.

   🔍 Look for 10 min

   Visual: shreds glossy and evenly coated

   You know it's right when: flavours balanced after resting