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.
Ingredients
200g dried river weed sheets
3 tablespoons sesame seeds
4 cloves garlic, thinly sliced
2 tomatoes, thinly sliced
Vegetable oil for frying
Jeow bong for dipping
Instructions
1Lay the river weed sheets flat and press sesame seeds, garlic slices, and thin tomato slices onto the surface.
2Sun-dry the prepared sheets on bamboo frames for several hours until completely brittle and dry.
3Heat oil in a wok or deep fryer to one hundred eighty degrees Celsius.
4Fry the sheets for just a few seconds until they puff up and turn golden, removing immediately.
5Drain on paper towels and break into serving pieces.
6Serve 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.