Crispy seaweed
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!
Ingredients
Serves: 4
- 300g kale, washed and thoroughly dried
- About 100ml rapeseed or groundnut oil, for frying
- 1/2 teaspoon Chinese five spice powder
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
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.
Note:
Five spice powder is a mixture of dried fennel, aniseed, cinnamon, cloves and ginger.
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Reviews & ratings
Average global rating:
(4)
Reviews in English (3)
This a must try recipe so nice and easy to make - 15 Jan 2014
Amazing. So simple and much better than my local take away. Will be cooking this lots. - 05 Jan 2014
Can you use seaweed instead of cabbage for this recipe? - 29 Mar 2018