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