About this recipe:You can use any type of dark spring cabbage to make crispy seaweed - just like you'd find in any good Chinese. Make sure the cabbage is completely dry, then cook in hot oil in a wok. Before serving, season with salt, sugar and Chinese five spice powder. Delicious!
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Method Prep:5min › Cook:10min › Ready in:15min
Finely slice the dry cabbage leaves.
Heat about 200ml oil in a wok over high heat. Add about 1/4 of the chopped cabbage, tilting the wok to deep-fry, for one or two minutes, or until it's crispy. Remove the cabbage with a slotted spoon and dry on kitchen paper. Repeat with remaining small batches of sliced cabbage.
Pour off any excess oil in the wok. Add crispy cabbage back in and sprinkle over Chinese five spice powder, sugar and salt. Toss well and transfer to a serving bowl. Serve warm.
Five spice powder is a mixture of dried fennel, aniseed, cinnamon, cloves and ginger.