Crispy seaweed

    15 min

    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!


    County Antrim, Northern Ireland, UK
    283 people made this

    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

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Finely slice the dry cabbage leaves.
    2. 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.
    3. 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.

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    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