Season some boiling water with salt and boil a generous amount of pearl barley for around 25 minutes. You want to be sure it’s cooked all the way. Stir it every now and then to prevent it from burning.
When cooked drain it and directly rinse it well under running cold water. This prevents the pearls from sticking to each other later on.
After that drain it well before spreading it on a metal tray. Now dry it at 60 °C (140 °F). This takes a couple of hours, just be sure to mix it well in between.
Once dry heat up some frying oil till the temperature is 200 °C (392 °F). Then deep fry the dried pearl barley bit by bit. This will make them puff up and become super crispy. Just be careful, because the oil is super hot! When all the barley starts to float directly drain it to prevent it from turning bitter.
Now transfer it on a tray that’s lined with a kitchen paper and season it with salt. Then you can keep it dry and covered for a couple of days or even weeks.Â
