It’s not seaweed at all! I’m not sure why Chinese seaweed is called seaweed when it’s made from cabbage – all I know is how to make it and now I’m teaching you. In the restaurant we always served the seaweed with a sprinkle of dried fish powder (which just happens to taste lovely on top of vanilla ice cream!).
- Preparation times: 5 minutes
- Cooking times: 10 minutes
- Serves: 4
- 300 grams (10½oz) Savoy cabbage, washed and thoroughly dried
- groundnut oil for deep-frying
- ½ tsp sugar
- ½ tsp salt
Separate the cabbage into individual leaves, then remove the center stem from each one. Place 4 DE-stemmed leaves on top of one another and tightly roll into a tube, then using a very sharp knife slice very thin discs until you have a pile of finely chopped cabbage leaves. Repeat with the remaining leaves.
Heat enough oil in a wok so the cabbage can be deep-fried. Add about a quarter of the chopped cabbage, fry for about 1–2 minutes, until crispy. Remove the cabbage with a slotted spoon or Chinese sieve and dry on kitchen paper. Repeat with the remaining sliced cabbage.
Evenly sprinkle over salt and sugar. Toss well and transfer to a serving bowl. Serve straightaway.
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