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Organic Sea Spaghetti 40g pack

£4.50

HOW TO COOK

Raw
You can just eat it raw. Straight from the bag in dried form it tastes surprisingly like biltong (beef jerky, so quite salty) and has that same awesome chewy texture.
If you soak it for about 30 minutes it will swell up to 5 times its size and weight, and turns a deep earthy green. It becomes soft with a slightly crunchy texture. Lovely in salads, or to add to rice dishes after cooking.

Boil & Steam
Boil it together with your ordinary spaghetti for 5-15 minutes, or instead of! Like spaghetti, it gets softer the longer you boil it. Alternatively, steam it for 20-35 minutes until tender.
When steamed, it remains firmer than when cooked.

Stir fry
To stir fry, first soak it in tepid or cold water for up to 30 minutes until it has increased in size and becomes soft. Cut it in chunks and stir fry it for 5-10 minutes on medium heat.

Deep fry
Soak in water for 15 minutes and deep fry it until crisp, which will take a few seconds, so keep an eye on it!

 

TASTE
Fairly strong, shellfish-like when cooked. Mild when eaten raw and dehydrated.

Adds beefy flavour to soups and stews. Asparagus-like taste and texture when eaten raw after soaking.

  • Description
  • Additional information
  • Recipe Ideas
  • Where this was Produced

Description

Sea spaghetti has been used for centuries all over the world in coastal communities to act as both a rich carrier of vital nutrients and to bring its unique shape, texture and gently sweet flavour to the plate.

It has been termed ‘Spaghetti del Mar’ for its looks and easy use as a substitute for pasta, but it is probably best treated simply as a vegetable in anything from stewssoupscasserolessaladsomelettesstir-fries, as a bed for a fish dish or deep-fried in batter or on its own and drizzled with lemon.

RAW
You can just eat it raw. Straight from the bag in dried form it tastes surprisingly like biltong (beef jerky, so quite salty) and has that same awesome chewy texture.

If you soak it for about 30 minutes it will swell up to 5 times its size and weight, and turns a deep earthy green. It becomes soft with a slightly crunchy texture. Lovely in salads, or to add to rice dishes such as risotto or curries after cooking.

BOIL & STEAM
Boil it together with your ordinary spaghetti for 5-15 minutes, or instead of! Like spaghetti, it gets softer the longer you boil it. Alternatively, steam it for 20-35 minutes until tender. When steamed, it remains firmer than when cooked.

STIR FRY
To stir fry, first soak it in tepid or cold water for up to 30 minutes until it has increased in size and becomes soft. Cut it in chunks and stir fry it for 5-10 minutes on medium heat.

DEEP FRY
Soak in water for 15 minutes and deep fry it until crisp, which will take a few seconds, so keep an eye on it!

Additional information

Nutritinal Benefits

•High in Calcium, Iodine, Magnesium, Manganese, Zinc
•High in Vitamin A, B2, B7, C and E
•High in Protein
•High in Fibre
•Low in Fat

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