British Crispy Seaweed

Be the first to review
READY IN: 20mins
Recipe by English_Rose

Use curly kale to create this popular Chinese accompaniment.

Ingredients Nutrition


  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.
  5. Remove them immediately using a slotted spoon, drain well on kitchen paper and leave to cool.
  6. Transfer the kale to a bowl and sprinkle with salt and sugar to taste.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a