McDonalds Seaweed Shaker Fries - How to?

When it comes to food, we Asians love taking things to the next level. Localisation, adaptation, call it whatever you want. Welcome to our world of wasabi Filet-O'-Fish, tom yum KFC, Teriyaki McBurgers and Starbucks green tea (matcha) frappucinos. Oishi!

In my last visit to Singapore, one favourite night-time snack with the girls after a long Saturday of doing not very much is McDonald's Seaweed Shaker fries. Words fail me when describing the novelty of it all, and so my beautiful friend, P, will demonstrate:

At the counter, you will be given:

1. A brown paper bag (shown below), 

2. Fries and 

3. The all-important seaweed shaker seasoning.

So you open up your brown paper bag, like so. 

Eurgh, flash photography is so unflattering. Think I'll turn it off 

There, much better without flash. P is lovely regardless. 

Next, pour your calorie-laden, hot, crispy on the outside, fluffy on the inside, shoestring fries into said bag, like so.

This is what they'll look like. As you can see, there's a good fries to airspace ratio in the paper bag to optimise shaking and even distribution of the seasoning. There's such a science to this.

Why does P always look so glamourous? It's like gusts of modelling breeze follow her wherever she goes and whips her hair into a perfect wind-swept look.

Now you take your seaweed shaker seasoning. It's a tiny packet but it packs a punch. From what I can remember, the ingredients are nori (seaweed), salt and various other mystery ingredients. Does anyone know what the complete list of ingredients is? Is there MSG in this stuff, because it's very more-ish!

Add your seasoning to the fries in your brown paper bag.

Then shake it to your right.

Shake it to your left

All done! Fold the sides of the paper bag down (as you would with, uh, sleeves and socks) and enjoy! See the dark green bits of seaweed clinging to the crispy fries? Yummy!

From memory, the photos might have been taken with a phone so excuse the grainy-ness