Chinese Crispy Seaweed

Chinese: in China they use a special kind of seaweed p this which you may be able to find in a local Asian grocery, but if not spring greens shredded very finely make a good alternative you can serve this is either a starter or just 7 accompaniment to a Chinese meal

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

140 mins

4 servings

225 gspring greens
peanut oil or corn oil for deep frying
1/4 teaspoonsalt
2 teaspoonsoft light brown sugar
2-3 tablespoonstoasted flaked almonds

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Steps

140 mins

1

Cut out and discard any tough stalks from the spring greens
2

Place about 6 leaves on top of each other and roll up into a tight roll
3

Use a sharp knife and slice across into sleep thin shreds. Lay on a tray and leave to dry for about 2 hours
4

Heat about 2 to 3 inches of oil in a wok or pan to roughly 190°C
5

Carefully place a handful of the Lees into the oil - it will bubble and spit for the 1st 10 seconds and then die down
6

Deep fry for about 45 seconds on to a slightly darker green, do not let the leaves burn. Make sure your frying pan is deep enough to allow the oil to bubble up during cooking, the pan should be less than half full
7

Remove with a slotted spoon, drain on kitchen paper and transfer to a serving dish keep warm in the oven while frying the remainder
8

When you are fried all the shredded leaves, sprinkle with the salt and sugar and toss lightly
9

Garnish with the toasted almonds