Home

Crispy Seaweed

Surprisingly, the very popular and rather exotic-sounding "seaweed" served in Chinese restaurants is, in fact, just ordinary spring greens.

ingredients

serves 4
450 g (1 lb) spring greens
vegetable oil, for deep frying
2.5 ml (1/2 tsp) salt
5 ml (1 tsp) caster sugar
15 ml (1 tbsp) ground fried fish, to garnish (optional)

method

1. Cut off the hard stalks in the centre of each spring green leaf. Pile the leaves on top of each other, and roll into a tight sausage shape. Thinly cut the leaves into fine shreds. Spread them out to dry.

2. Heat the oil in a wok until hot. Deep fry the shredded greens in batches, stirring to separate them.

3. Remove the greens with a slotted spoon as soon as they are crispy, but before they turn brown. Drain.

4. Sprinkle the salt and sugar evenly all over the "seaweed", mix well, garnish with ground fish, if liked, and serve.

What did you think?

19 people have helped to review this recipe. Thankyou!

Miss
posted by annie barrett @ 04:23PM, 4/10/10
I love crispy seaweed and this is a great recipe i used and it taste superb the texture was good but it did not taste as good as some in the finner restraunts but it was excellent
Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved