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Difference between revisions of "Crispy seaweed"
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Revision as of 18:54, 1 March 2009
It's nothing to do with seaweed, never was.
Servings
Serves 4 as a combination of starters
Ingredients
- 225g (8 oz) spring greens, pak choi, bok choi or dark green cabbage
- ½ teaspoon sugar
- ½ teaspoon salt
- Vegetable oil for deep-frying
Method
- Wash the spring greens and allow to dry
- Roll and chop the leaves into the thinnest possible shavings
- Heat the oil until very hot (a piece of bread should sizzle and brown in a few seconds)
- Add the greens and fry for 2-3 minutes
- This may need to be done in a few batches and it can cause the oil to froth over if you add too much in one go
- Remove fron the oil and drain on absorbant kitchen paper
- Place on a heated serving dish, mix the salt and sugar together and sprinkle evenly over the greens
