Available: March to late August
Consume fresh or cook in coconut milk or in a little vinegar or lemon juice. Another way is to fry and then simmer in water with soy sause for 60 minutes. Indonesian cuisine drop sargassum into boiling water and cook for one minute eating it with a sausce made with all spice. Steam or make a deep fried chip. Coat with tempura batter and deep fry serving with a dipping sauce. Alternatively just fry in butter! All in all a versatile SeaVeg.
Fresh 200 grams
Fresh 1 Kilogram
Dried 50 gram pack
Dried 500 gram pack
Postage is free on all orders over £50.00