Ingredients
- 1 head of fresh greens
- vegetable oil for deep frying
- salt
- sugar
- Take a leaf of the fresh green. Cut out the stalk and any bits that are discoloured.
- Take a piece of the leaf and roll it up very tightly from end to end.
- Use a knife to cut very very thin slices from the rolled up leaf. You should end up with very thin curly strips of leaf.
- Do the same with the rest of the leaves.
- Heat the vegetable oil in a deep saucepan. You want the oil to be about 2 inches deep and the pan to be 8 inches deep at least.
- Whilst the oil is heating, get a plate and cover it with a few sheets of kitchen paper. This will be fo draining the oil from the seaweed.
- Add the cut leaves to the hot oil in batches. Fry for 30s-1 minutes and remove from the oil with a slotted spoon. Put on the kitchen paper to drain.
- When all the seaween has been fried, pat it gently with kitchen paper to absorb excess oil.
- Tip the seaweed into a bowl and toss it with the salt and sugar and serve.
Ingredients
- 1 head of fresh greens
- vegetable oil for deep frying
- salt
- sugar
- Take a leaf of the fresh green. Cut out the stalk and any bits that are discoloured.
- Take a piece of the leaf and roll it up very tightly from end to end.
- Use a knife to cut very very thin slices from the rolled up leaf. You should end up with very thin curly strips of leaf.
- Do the same with the rest of the leaves.
- Heat the vegetable oil in a deep saucepan. You want the oil to be about 2 inches deep and the pan to be 8 inches deep at least.
- Whilst the oil is heating, get a plate and cover it with a few sheets of kitchen paper. This will be fo draining the oil from the seaweed.
- Add the cut leaves to the hot oil in batches. Fry for 30s-1 minutes and remove from the oil with a slotted spoon. Put on the kitchen paper to drain.
- When all the seaween has been fried, pat it gently with kitchen paper to absorb excess oil.
- Tip the seaweed into a bowl and toss it with the salt and sugar and serve.
