Kaipen

Ingredients

Weed

• 500 gfresh Mekong river weed

Topping

• 3 tbspsesame seeds
• 2tomatoes, thinly sliced
• 3 clovesgarlic, sliced
• 1 tspgalangal, finely sliced
• 1 tspsalt

To fry

• oil

To serve

• jeow bong

Directions

1. Wash the weed repeatedly in cold water, pulling out grit, sand and any weed of a different colour.
2. Wash it far more than seems necessary.
3. Spread the clean weed thinly and evenly over a bamboo frame or a flat mesh screen, to about 2 mm thick.
4. Spread it thin and even. Thick patches never dry through and stay leathery, while thin ones tear when you lift the sheet.
5. Scatter the sesame, tomato slices, garlic, galangal and salt over the wet sheet and press them in lightly. The toppings go on while it is still wet, because the drying weed is the only thing gluing them on.
6. Lift it out at once, drain it, and break it into pieces.
7. Serve with jeow bong, the sweet-hot Luang Prabang chilli paste, which is the standard pairing. It is a Luang Prabang speciality, made from weed gathered from the Mekong in the dry season when the water is low and clear.

Technique

• The weed, kai, is a freshwater algae gathered only when the river is low and clean.
• Dried sheets are sold in Lao markets and are what most people buy rather than making their own.
• It is eaten as a snack with beer as much as with a meal.

Substitutions

• Dried kaipen sheets, bought ready-made.
• Korean gim or Japanese nori, which is a different plant and a rough approximation only.

Variations

• With more chilli scattered on before drying.
• Without tomato, which is the plainer version.
• Toasted over charcoal instead of fried.

History

Mekong river weed pressed into sheets with sesame and garlic, sun-dried and fried; a Luang Prabang speciality harvested in the dry season.

Frequently asked questions

What is Kaipen?

Kaipen is a snack from Laos: fried Mekong river-weed sheets with sesame, dipped in jeow bong. Mekong river weed pressed into sheets with sesame and garlic, sun-dried and fried; a Luang Prabang speciality harvested in the dry season.

How long does Kaipen take to make?

Kaipen takes 1 hr plus overnight drying of preparation and 10 min of cooking. The recipe makes 10 sheets. It is rated medium to make.

What can I substitute in Kaipen?

Yes, within limits. Dried kaipen sheets, bought ready-made. Korean gim or Japanese nori, which is a different plant and a rough approximation only.

What is the most important thing to get right in Kaipen?

Spread it thin and even. Thick patches never dry through and stay leathery, while thin ones tear when you lift the sheet.