Green, leafy seaweed is a mainstay of many dishes in Asian cuisine. There are several types of edible seaweed, collectively known as sea vegetables, which are available in dried and fresh forms. Dried seaweed is dehydrated and processed into a sheet that can be packaged and sold commercially, but it requires soaking in water to make it pliable. Fresh seaweed doesn't need as much effort to prepare -- just a quick boil in water to enhance its flavour and texture. You can eat prepared fresh seaweed in salads or add it to soups or other dishes.
Place the fresh seaweed into a colander in your sink. Rinse the seaweed under cool water to remove any debris.
Pour the water into a large saucepan on your hob. Turn your hob ring to "high" and heat the water until it starts to boil. Add the ice water to a large bowl and put it aside.
Add the fresh seaweed directly into the boiling water. Cook the seaweed for two minutes.
Pour the contents of the saucepan back into the colander in your sink to drain out all the hot water from the seaweed. Rinse the boiled seaweed with cold running water.
Transfer the drained seaweed into the large bowl with the ice water. Keep the seaweed in the ice water for about five minutes -- this will stop the cooking process and ensure the seaweed is not mushy.
Pour the contents of the bowl back into the colander in your sink. Shake the colander gently to remove any excess water from the seaweed, then transfer the seaweed to a platter and serve.
Make your fresh seaweed tastier by adding soy sauce or freshly squeezed lemon.
If you're not eating the seaweed immediately, transfer it into an airtight container and store in the fridge.
Do not boil fresh seaweed for any longer than approximately three minutes or it will become mushy and bland.