Crispy Seaweed Greens
450g chinese spring greens
peanut oil for deep frying (about a bottle)
¼ tsp sea salt flakes
1 tsp caster sugar
2 tbs sesame seeds
2 tsp grated lemon rind
“GREAT ACCOMPANIMENT FOR MEAT DISHES, AND A BIT OF FUN AS WELL”
It is very important to have the greens completely dry for this dish. So wash with cold running water and pat dry the individual leaves. Store the greens in an open container in the fridge overnight to fully dry out.
Lightly toast your sesame seeds on foil under a griller and set aside.
When ready to cook, pat each individual leaf again with a dry tea towel. Trim out the centre stalks and stack about 10 leaves on top of each other. Roll each bunch tightly, and slice 3-4 mm thick across the rolls. Place oil in a wok or deep saucepan, and heat to 180 degrees. Deep fry greens in batches for about one minute until they darken and crisp. Remove each batch to paper towel to drain. Bring oil back up to temperature before the next batch.
Transfer the “seaweed” to a serving bowl and toss through the salt, sugar, rind and sesame seeds.
Heaps for four-six as a side dish.
Moderate difficulty, but you have to get the drying right.
YOU CAN USE A VARIETY OF ASIAN GREENS FOR THIS DISH, BUT BOK CHOY OR PAK CHOY WORK WELL. ENSURE YOU TRIM OUT AS MUCH OF THE STEM AS POSSIBLE, USING ONLY THE GREEN PORTION OF THE LEAVES.
YOU WILL NEED ABOUT FOUR BUNCHES OF THREE BOK CHOY FOR THE RECIPE.
GOES WELL AS A SIDE TO ANY CHINESE MEAT DISH.