British Crispy Seaweed

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British Crispy Seaweed

Use curly kale to create this popular Chinese accompaniment.

Preparation:

1. Using a sharp knife, remove the thick stalks from the kale.
2. Wash and thoroughly dry the kale (this step is vitally important to ensure that it remains crisp when deep-fried) - a salad spinner is perfect for this.
3. Finely shred the leaves.
4. Heat the oil in a wok or deep fat fryer until slightly smoking. Deep-fry the shredded greens (this is best done in batches), for about 30 seconds until they turn a slightly darker green and begin to crisp. Remove them immediately using a slotted spoon, drain well on kitchen paper and leave to cool.

1. Transfer the kale to a bowl and sprinkle with salt and sugar to taste. Serve with Blue Dragon Prawn Crackers and Blue Dragon Sweet Chilli Dipping Sauce Hot.

Useful tip:

By far the safest way to deep-fry, is with a deep fat fryer... more