Crispy Seaweed

Method

1. Preheat the oven to 150°C / 300°F / Gas Mark 2.

2. Remove the stalks from the cabbage or spring green leaves. Roll the leaves up and shred into fine strips. Wash the strips in cold water, then pat dry with kitchen paper.

3. Arrange the shredded leaves on a baking tray and place in the oven for about 12 minutes. Remove from the oven and set aside until ready for use. The dried leaves will keep in a sealed container for up to 24 hours.

4. When you're ready to cook the seaweed, set your deep fryer to 180°C / 350°F. Alternatively, fill a wok or large frying pan one third full with vegetable oil and heat to 180°C / 350°F. The oil is ready when a few breadcrumbs dropped into the oil sizzle immediately.

5. Carefully drop the leaves into the oil. Fry for about 30 seconds or until crisp. Remove the leaves from the pan using a spider or slotted spoon. Drain off any excess oil on kitchen paper and toss the leaves in the sugar mixed with a pinch of salt. Serve with any Chinese dish.