British Crispy Seaweed

Use curly kale to create this popular Chinese accompaniment.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2 1⁄4 lbs fresh kale
• 1  teaspoon salt
• 2  teaspoons light brown sugar
•  vegetable oil or   peanut oil, for deep frying

Directions

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.