Seaweed Crackers Western Visayas

Method

1. Rinse seaweed in clean water to remove grit and excess salt, drain, and squeeze very dry.
2. Chop or process finely without turning it into watery purée.
3. Mix seaweed, tapioca starch, rice flour, garlic, salt, pepper, paprika, and egg white.
4. Add water gradually until a firm shapeable dough forms.
5. Form into logs, wrap tightly in banana leaf or heatproof film, and steam 35 minutes.
6. Cool and refrigerate at least 4 hours, then slice paper-thin.
7. Dry at 75–85°C until hard and brittle, then fry in 180°C oil until puffed.
8. Drain on a rack and cool completely before packing airtight.