Crispy Seaweed
Or cabbage. It's cabbage mostly. Those inscrutable Chinese eh?
Maybe when they're at home they actually use seaweed?
Crispy Seaweed
side veg vegan
Crispy cabbage, really. No seaweed involved!
You can use any kind of dark spring cabbage
and maybe even bok choy or pak choy? to make crispy seaweed.
Make sure the cabbage is completely dry to ensure that it remains crisp when deep-fried. A salad spinner is ideal.
Make sure the cabbage is completely dry to ensure that it remains crisp when deep-fried. A salad spinner is ideal.
Serves 4
Ingredients
- 1kg curly kale
- 1 tsp Chinese five spice powder optional
- 1 scant tsp salt
- 2 tsp sugar
- 500ml vegetable oil or groundnut oil, for deep-frying
Cut away the thick stalks from the leaves.
Wash and thoroughly dry the leaves, then shred them finely.
Heat the oil in a wok or deep pan until slightly smoking, and deep-fry the shredded greens in batches (of about 100g) for about 30 seconds or so until they turn a slightly darker green and begin to crisp. Remove them immediately using a slotted spoon and drain on kitchen paper.
Pour off any excess oil from the wok. Add back the crispy cabbage and sprinkle over the five spice powder, sugar and salt to taste. Toss well and transfer to a serving dish.
Serve warm or cool.
Wash and thoroughly dry the leaves, then shred them finely.
Heat the oil in a wok or deep pan until slightly smoking, and deep-fry the shredded greens in batches (of about 100g) for about 30 seconds or so until they turn a slightly darker green and begin to crisp. Remove them immediately using a slotted spoon and drain on kitchen paper.
Pour off any excess oil from the wok. Add back the crispy cabbage and sprinkle over the five spice powder, sugar and salt to taste. Toss well and transfer to a serving dish.
Serve warm or cool.
I suppose you could try using seaweed in this crispy seaweed recipe?
Goshen's Crispy Cabbage
side veg vegan
I have a distant memory of crispy cabbage or kale, but I can't quite remember how I made it,
though it might have been the version above
so I thought I'd try this out with some packet kale.
It does the job, but it can end up very greasy, so maybe make sure the cabbage is completely dry and cook in batches in more oil as for crispy seaweed, then try and pat it dry as much as possible. You'll also need to watch the cabbage like a hawk to make sure it doesn't burn. Mind you it probably didn't help that my kale was pre-cut quite thickly.
You could also try baking cabbage or shredded kale tossed in olive oil, salt and if you like, minced garlic, or a drizzle of vinegar.
It does the job, but it can end up very greasy, so maybe make sure the cabbage is completely dry and cook in batches in more oil as for crispy seaweed, then try and pat it dry as much as possible. You'll also need to watch the cabbage like a hawk to make sure it doesn't burn. Mind you it probably didn't help that my kale was pre-cut quite thickly.
You could also try baking cabbage or shredded kale tossed in olive oil, salt and if you like, minced garlic, or a drizzle of vinegar.
Serves 4
Ingredients
- 1 clove crushed garlic
- 1 large Savoy cabbage
- 4 juniper berries or more!
- 1 teaspoon caster sugar
- 1 scant teaspoon salt
- ¼ cup/60ml vegetable oil
Finely crush the juniper berries. Crush the garlic. Finely shred the cabbage.
Heat a frying pan and add the oil and when it is hot add the cabbage and stir fry for 3-4 minutes, until crispy.
Serve immediately or serve cold.
Heat a frying pan and add the oil and when it is hot add the cabbage and stir fry for 3-4 minutes, until crispy.
Keep it moving and don't let it burn.
Remove the crispy cabbage and pat dry with a paper towels.
Reheat the frying pan and return the cabbage to it without all the extra oil?.
Add the garlic, sugar, salt, and crushed juniper berries and toss with the cabbage in the frying pan.
Then mix all well until thoroughly coated and mixed with flavorings [sic].Serve immediately or serve cold.
Goshen fries the garlic for a minute before the cabbage in the first round, but I was afraid it would end up burned and bitter
so I threw it into the second frying.
It's not too bad, if a bit on the greasy side. Good with something tomato-based.
It's not too bad, if a bit on the greasy side. Good with something tomato-based.