KELP OIL RECIPES

Steps:

• For kelp oil, preheat oven to 160C and roast kelp on a baking tray until crisp (1 hour). Break up, then process with oil in a blender. Leave to infuse for 1 hour, then strain through a sieve, pressing down on the sediment to release as much oil as possible. Kelp oil will keep refrigerated for 2-3 weeks.
• For meringue, boil sugar with 60ml water in a saucepan to soft-ball stage (118C; 8-10 minutes). Meanwhile, whisk eggwhites and a small pinch of salt with a hand-held blender until soft peaks form (1-2 minutes); the meringue should slowly collapse back into the bowl when you lift the beater. Aim for the sugar syrup and eggwhite to be ready at the same time. Gradually pour the sugar syrup into the eggwhite while whisking continuously on medium-high speed until the mixture cools (8-10 minutes). Meanwhile, whip cream to soft peaks, then carefully fold into meringue to keep it airy.
• To serve, put 1 tbsp kelp oil in each serving bowl, top with a scoop of ice-cream and cover with the meringue.

Steps:

• Roll the kelp up and cut the kelp into thin shreds.
• Then wash the kelp in cold water for 1 or 2 times to remove extra saltness.
• Bring a large pot of water until boiling and then place shredded kelp in and cook for 2 minutes. Transfer out and drain.
• Add light soy sauce, vinegar, chopped scallion, chopped chili peppers and chopped garlic. Heat Chinese cooking oil until hot and then pour the hot oil over the chopped garlic. Mix well.
• Add some coriander.