Crispy Seaweed

PennyBy Penny  ,   

September 2, 2017

A favourite from the Chinese but it's so easy to make make at home

  • Prep: 10 mins
  • Cook: 5 mins
  • Yields: 4 servings

Ingredients

1 kg curly kale

1 tspn salt

0.5-1tspn Chinese 5 spice

2 tspn light brown sugar

Oil for frying

Directions

1Mix the salt sugar and five spice in a small bowl

2Remove the stalks from the kale

3Wash and thoroughly dry the kale

4Finely shred the leaves.

5Heat the oil in a wok until smoking

6Add the kale in batches and cook quickly until crispy

7Remove them as soon as they crisp and put on on kitchen towel to drain cool.

8 Put the kale in to a bowl and sprinkle with the salt, sugar , five spice mix

9Serve

Any dark green leaf cabbage would work

00:00

24 Reviews

Feed your family for about £20 a week.

September 5, 2017

Yes and it’s whatever Chinese restaurant would use or they’d use pak choi or a dark green leafy cabbage .
It’s not actually seaweed

Leonie Clarke

September 5, 2017

Its not seaweed! It’s fried kale

Damian Farr

September 4, 2017

Lol told you every day is a school day!

Sarah Slaven

September 3, 2017

Ruth Wright

Katie Lawrie

September 3, 2017

Nicola Smith that stuff you like!

Gaz N Sam Cook

September 3, 2017

Kirsty Cook

Antje Bebbington

September 3, 2017

This works great in the air fryer, too: rip up kale, take out stalks, wash and spin, mix in oil, salt and sugar and “fry” in batches at 180 C for 5 mins. Kale Chips.

Lisa Mclaughlin

September 3, 2017

Terry Stalker

Laura Williams

September 3, 2017

Anita Williams Rachelle Williams

Feed your family for about £20 a week.

September 3, 2017

Either , I tend to shallow

Debbie Broadley

September 3, 2017

Do you deep fry or just shallow in a bit of oil?

Toni Codi Maines

September 3, 2017

Mmmm thank you xx

Gay Outhwaite

September 2, 2017

Tina Mulligan

Tanya Harland

September 2, 2017

Toni Codi Maines

Anna Taylor

September 2, 2017

Yeah it is. You can do it in the oven too, you just need to keep a good eye on it as it can burn real easy.

Katie Pemberton

September 2, 2017

I always thought it was cabbage?

Andrew Geoffrey Burgess

September 2, 2017

So is Kale the stiff they use at the Chinese then?

Mike Robinson

September 2, 2017

Gemma Robinson

Tamsyn Gillian

September 2, 2017

Leah Buttery seaweed xx

Terri Smith

September 2, 2017

Dane Bleasdale

Julie Ann Stephenson

September 2, 2017

Ashton Stephenson

Vicky Thomson

September 2, 2017

Alison Thomson

Feed your family for about £20 a week.

September 2, 2017

Lynnette , what’s the chicken dish ? P

Lynne McPherson

September 2, 2017

yummy we have this from Chinese with chicken cheese mushroom so now just need to figure out how to make the chicken dish lol