Probably one of the most ordered starters at a Chinese restaurant - Crispy Seaweed
DEEP FRIED CRISPY SEAWEED
INGREDIENTS
Spring Green Leaves - the older outside ones work best
Light brown sugar (or fish powder)
Salted water
Cooking oil
METHOD
Strip the dark green leaves from the cabbage - save the younger leaves for another meal
Cut the tough “spine” out of each leaf
Place the cut leaves on top of each other, fold them in half and roll them up lengthways
Trim off any straggly bits and discard
Finely slice the roll into 3 or 4mm strips
Bring a pan of water to the boil and add the strips of leaves
Boil for 2 minutes and drain
Squeeze the strips into a ball to wring out any excess moisture and set aside
Heat a pan of oil to 160-170°C
Batch fry the shredded leaves until they are crispy - do not overcook.
Remove from the oil onto absorbent paper to soak up any excess oil
Repeat for the remainder of the shreds.
Sprinkle with the brown sugar and serve
Other garnishes like fish powder or spices can be sprinkled over instead
SERVE & ENJOY
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Equipment used in this video:
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Tefal Everyday Induction Hob: amzn.to/38a0qwq
Le Creuset Toughened Non-Stick Saucepan Set: amzn.to/3uToVbb
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Deep Fried Crispy Seaweed
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