Ever had a crispy seaweed starter in a Chinese restaurant? It isn’t made out of seaweed! You can make it yourself using Spring greens, cabbage or kale – and it’s delicious.
Ingredients (serves 4 as a small starter)
- 2 large handfuls of kale
- sunflower or groundnut oil for shallow frying
- 1 level tsp salt
- 2 level tsp caster sugar
- small pinch of 5-spice powder (optional)
- Wash the kale well and dry thoroughly
- Remove any tough midribs from the kale and discard, then finely shred the leaves
- Heat a little oil over a medium-high heat, and fry the kale in batches until crispy
- Drain on kitchen paper to remove oil
- Sprinkle over salt, sugar, and spice powder if using
Thrifty meal tips
- This is a great way of using up the less pretty outer leaves of kale or cabbage.
- In a restaurant this would be deep fried, but it’s easier to shallow fry it at home.
- Make the starter go further by topping it with chopped roasted peanuts, toasted sesame seeds, or powdered dried shrimp.
- It can also be used as a topping for stir-fries and noodle soups.