Fried Ulva is one of the newly added dishes to Thai cuisine contrived by the Trat Coastal Fisheries Research and Development Center, Department of Fisheries. Mrs. Suwanna Worasing, Senior Fisheries Biologist, explains the easy procedure for cooking this dish. Firstly wash the seaweed and soak it in water for a while then drain afterwards. Mix the sesame, sugar, salt, pepper and plain flour in a bowl and add water slowly while stirring all ingredients together. Dip the seaweed in the batter so that it is slightly covered. Fry in moderately hot oil until the flour becomes slightly yellow. Serve with sweet chili sauce on the side.


Ingredients:
fresh Ulva 100g, sesame 2 g, sugar 3/4 tablespoon, salt 1/2 teaspoon, pepper 1 tablespoon, water 1 measuring cup, oil 1 L, plain flour 2 measuring cups