Korean Seaweed, Perilla & Shrimp Stir-fry

Trim the thick stems from 180 g fresh tot seaweed and rinse under running water.

Blanch it in boiling water for only 30 seconds, then cool it in cold water and squeeze firmly to remove excess moisture.

Devein 180 g medium shrimp and pat them dry so they sear instead of steaming.

Toss with 1 tablespoon cooking wine and a small pinch of salt, then let them stand for 5 minutes.

Heat a pan over medium heat and add 1.5 tablespoons perilla oil.

Add 1 tablespoon minced garlic and 30 g green onion, then stir-fry for about 30 seconds until fragrant without letting the garlic brown.

Add the shrimp and spread them in a single layer.

Stir-fry for about 1 minute, just until the edges turn opaque and the shrimp begin to curl, stopping at roughly 70 percent doneness.

Add the blanched tot seaweed and toss quickly over medium heat.

Drizzle in 1 tablespoon soup soy sauce and stir-fry for no more than 2 minutes, so the seaweed stays crisp and pleasantly chewy.

Lower the heat before adding 2 tablespoons ground perilla seeds.

Sprinkle them evenly, toss for 1 more minute to break up clumps, then taste and adjust with a little salt only if the seasoning is weak. Check that the shrimp are fully cooked and the powder coats the seaweed.