How to make crispy seaweed

How to make crispy seaweed

8 December 2014

How to make crispy seaweed

Crispy seaweed, despite the name, is in fact deep-fried spring greens. A popular Chinese dish, crispy seaweed can be finished with sesame seeds, Chinese five-spice powder, chilli, or simply sprinkled with salt and served with a sweet chilli dip.

Heat a deep fat fryer to 180°C
Separate the leaves from the spring cabbage, cut out the thick stems and thinly shred the leaves
Blanch the leaves in boiling water, then drain and dry thoroughly
Carefully add the cabbage to the heated oil and deep-fry until crisp - this will take about 30 seconds. Stir occasionally to stop the leaves clumping together
Drain on kitchen paper and season before serving


Alternatively, the spring greens can be baked in a hot oven at 220°C/gas mark 7 - just drizzle in oil and bake for about 5 minutes until crispy.

Serve the crispy seaweed alongside your favourite Chinese dishes, such as spring rolls, steamed wontons, black pepper beef or chow mein.

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