Crispy sheets of dried Mekong River weed seasoned with sesame seeds, garlic, and tomato, then deep-fried until golden and shatteringly crisp. This unique Luang Prabang delicacy tastes remarkably like nori chips.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Lay the river weed sheets flat and press sesame seeds, garlic slices, and thin tomato slices onto the surface.
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2
Sun-dry the prepared sheets on bamboo frames for several hours until completely brittle and dry.
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3
Heat oil in a wok or deep fryer to one hundred eighty degrees Celsius.
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4
Fry the sheets for just a few seconds until they puff up and turn golden, removing immediately.
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5
Drain on paper towels and break into serving pieces.
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6
Serve as a crispy snack with jeow bong dipping sauce and sticky rice.
Did You Know?
Khai Paen is so iconic to Luang Prabang that it has been proposed for UNESCO intangible cultural heritage status as a unique example of river-based food culture.
Chef's Notes
Equipment Tips
- deep fryer or wok
- drying racks
The Story Behind Khai Paen
Khai Paen is a culinary tradition unique to Luang Prabang, where the Mekong River provides an unusual ingredient: fresh river weed. Harvested during the dry season when the river is low, the weed is carefully cleaned, spread on bamboo frames with sesame seeds and tomato slices, sun-dried, and then deep-fried to order. This sustainable food source has nourished riverside communities for generations.
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