DULSE SEAWEED RECIPES RECIPES

SEAWEED COLCANNON RECIPE | EATINGWELL

Seaweed Colcannon Recipe | EatingWell image

A classic Irish side dish, colcannon is typically a mound of mashed potatoes mixed with crumbled bacon, wilted cabbage and scallions, with a crater full of butter in the middle. For this seaweed variation, salty, umami-rich dillisk (the Irish name for dulse) take the place of bacon in this healthy side dish recipe. Look for dried dulse in well-stocked supermarkets.

Provided by Robb Walsh

Total Time 45 minutes

Number Of Ingredients 7

Ingredients

3 pounds russet potatoes, peeled and cut into large chunks
2 tablespoons salt plus 1/2 teaspoon, divided
1 cup lightly packed dulse seaweed
5 tablespoons unsalted butter
2 cups finely chopped cabbage
4 scallions, minced
1 cup whole milk

Steps:

Place potatoes in a large pot and cover with cold water. Bring to a boil and add 2 tablespoons salt. Reduce heat to maintain a simmer and cook until fork-tender, 13 to 15 minutes. Drain. Transfer to a large bowl and mash with a potato masher.
Meanwhile, place dulse in a medium bowl and cover with cold water. Let soak until soft and pliable, about 15 minutes. Rinse and finely chop.
Melt butter in the pot over medium-high heat. Add the dulse and cabbage. Cook, stirring occasionally, until the cabbage is wilted, 2 to 5 minutes. Add scallions and cook, stirring constantly, for 1 minute more. Reduce heat to low. Add the mashed potatoes, milk and the remaining 1/2 teaspoon salt. Stir until well combined.

Nutrition Facts : Calories 226.5 calories, CarbohydrateContent 34.3 g, CholesterolContent 22.1 mg, FatContent 8.4 g, FiberContent 3.1 g, ProteinContent 5.3 g, SaturatedFatContent 5.1 g, SodiumContent 244.6 mg, SugarContent 3.5 g

SEAWEED SOUP (???) | MADE WITH LAU

Seaweed Soup (???) | Made With Lau image

The best Cantonese seaweed soup recipe for all your cold day's needs!

Provided by Made With Lau

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 15

Ingredients

0.5 oz dried seaweed
0.5 oz dried shrimp
2 egg
6 oz napa cabbage
5 oz pork
0.5 tsp salt
1 tsp cornstarch
1 tbsp water
1 tbsp oil
14 oz chicken broth
6 cups water
1 tsp salt
0.5 tsp sesame oil
1 tsp fish sauce
1 dash white pepper

Steps:

Rinse the dried seaweed and soak for 10 minutes.
Crack the eggs into a bowl.
Cut the lean pork into your preferred shape: slices, strips, or minced.
With a soup pot on the stove, turn the heat on high. Add oil to the pot.
Add chicken broth and the shrimp soaking liquid to the pot of soup. Then add water and put the lid on the pot.
When the soup comes to a boil, add the napa cabbage. Place the lid back on, and continue to cook on high heat until the soup comes back up to boil.
Season with salt, sesame oil, fish sauce, and white pepper.
Give it a taste test and adjust the seasoning to your liking! This is usually served in a large serving bowl and everyone can take the amount they want.

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