📝 About This Recipe
A quintessential Hunanese appetizer, this dish captures the bold, 'Gan La' (dry-spicy) and sour profile that defines Xiang cuisine. Thin ribbons of oceanic kelp are blanched to a perfect crunch and tossed in a vibrant dressing of toasted chili oil, aromatic black vinegar, and raw garlic. It is a refreshing yet intense palate-opener that balances mineral-rich sea flavors with the stinging heat of fresh bird's eye chilies.
🥗 Ingredients
Main Ingredients
- 200 grams Dried Kelp (Kombu) or Pre-soaked Kelp (if using dried, soak for 2 hours; if fresh, rinse thoroughly)
- 1/2 piece Carrot (julienned into thin matchsticks for color and crunch)
- 1 teaspoon Salt (for the blanching water)
- 1 tablespoon White Vinegar (added to blanching water to soften texture and remove fishiness)
The Hunan Aromatics
- 4-5 cloves Garlic (finely minced)
- 3-5 pieces Fresh Thai Bird's Eye Chilies (thinly sliced; adjust based on heat tolerance)
- 1 teaspoon Ginger (finely grated)
- 2 stalks Scallions (finely chopped, whites and greens separated)
The Dressing
- 2 tablespoons Chinaso Chinkiang Black Vinegar (provides the essential malty acidity)
- 1.5 tablespoons Light Soy Sauce (for savory depth)
- 2 tablespoons Hunan Chili Oil with Flakes (homemade or high-quality store bought)
- 1 teaspoon Toasted Sesame Oil (for nutty aroma)
- 1/2 teaspoon Sugar (to balance the sharp acidity and heat)
- 1/4 teaspoon Chicken Bouillon Powder (optional, for umami boost)
Garnish
- 1 teaspoon Toasted White Sesame Seeds
- 1 small bunch Fresh Cilantro (roughly chopped)
👨🍳 Instructions
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1
If using dried kelp, soak in plenty of cold water for at least 2 hours until fully hydrated. If using pre-soaked or fresh kelp, rinse it multiple times under cold running water to remove excess salt and grit.
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2
Roll the kelp sheets tightly into a cigar shape and slice them into very thin ribbons, approximately 2-3mm wide. If they are already pre-shredded, ensure they are cut into manageable 4-inch lengths.
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3
Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt and 1 tablespoon of white vinegar; the vinegar helps break down the tough fibers and removes any 'muddy' sea scent.
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4
Blanch the shredded kelp in the boiling water for 3-5 minutes. Test a strand; it should be tender but still retain a snappy, 'al dente' bite.
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5
In the last 30 seconds of blanching the kelp, drop in the julienned carrots to lightly soften them.
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6
Immediately drain the kelp and carrots and plunge them into a bowl of ice water. This stops the cooking process and locks in the crunchy texture.
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7
Drain the chilled kelp and carrots very well. Use a paper towel or a clean kitchen cloth to pat them dry. Excess water will dilute the flavorful dressing.
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8
In a small heat-proof bowl, place the minced garlic, grated ginger, sliced bird's eye chilies, and the white parts of the scallions.
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9
Optional Chef's Step: Heat 1 tablespoon of neutral oil until shimmering and pour it over the aromatics in the bowl to 'bloom' their fragrance before adding the rest of the dressing ingredients.
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10
Whisk in the black vinegar, light soy sauce, chili oil, sesame oil, sugar, and chicken bouillon until the sugar is completely dissolved.
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11
Place the dried kelp and carrots in a large mixing bowl. Pour the dressing over the top.
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12
Add the chopped cilantro and the green parts of the scallions. Toss thoroughly with chopsticks or tongs until every strand is coated in the glossy, spicy sauce.
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13
Let the dish marinate in the refrigerator for at least 15-20 minutes before serving. This allows the kelp to absorb the spicy and sour notes.
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14
Transfer to a serving plate, sprinkle with toasted sesame seeds, and garnish with an extra sprig of cilantro for a beautiful presentation.
💡 Chef's Tips
Always add vinegar to the blanching water; it is the secret to getting the perfect texture that isn't slimy. Drying the kelp thoroughly after the ice bath is crucial—if it's wet, the sauce won't cling to the ribbons. For an authentic Hunan kick, use fresh red chilies rather than just chili flakes for a 'fresher' heat. If you find the kelp too 'fishy,' increase the amount of minced garlic and ginger in the dressing. This dish actually tastes better the next day, making it a perfect make-ahead appetizer.
🍽️ Serving Suggestions
Serve as a cold starter alongside a rich, fatty main like Mao's Braised Pork Belly (Hong Shao Rou). Pairs exceptionally well with a bowl of plain steamed jasmine rice or cooling mung bean congee. Accompany with a chilled Lager or a dry Riesling to cut through the spice. Serve as part of a traditional Hunan multi-course meal with stir-fried smoked pork and leeks.