Crispy Seaweed

28 November 2014

Crispy Seaweed

Crispy Seaweed

28 November 2014
Prep Time
5 min plus standing
Cook Time
10
Serves
4 Person
Type
Cuisine
Origin

Is crispy seaweed really "Seaweed"? It sounds exotic, and this was our staple order at Chinese restaurants. I stumbled upon this recipe a long time ago and served it to guests at home. Everybody loved it and I was all smug about it. I am shameless about feeling good about accomplishing something. There is no bone of modesty in me. It is so simple that I am wondering whether it's worth sharing it as a dish, but it is a dish. And so here it is. Crispy seaweed is actually ordinary spring greens. I have tried it with different green leaves and today I made it with spinach. It turned out that I had some more spinach left from my little balcony garden.

Utensil/ Appliance

A medium size deep frying pan.

Ingredients

Spinach: 1 bunch. There is no rule here. Take as much you need.

Salt & caster sugar to taste

Garlic: 1 finely chopped

Sugar: 1 tsp granulated

Oil: for deep frying

Method

Wash and hold a bunch with the leaf on one side. Hold it tight and slice it finely. It's all in the slicing. Throw the stems. Spread them out on kitchen paper and leave out to dry at room temperature under the fan. Not in the sun, they will wilt and be no good. While the spinach is drying prepare the garnish. Originally it is ground fried fish but I have not managed to find any, therefore I used the caramelized garlic which goes well with this. In a small pan heat 1/2 a teaspoon oil and fry the garlic and sugar till the sugar is melted and coats the garlic giving it a nice brown color. Keep it aside. Heat the oil in the frying pan at very high temperature. Throw a small bunch, they should sizzle, fry for 10 - 15 seconds and lift them with a strainer and put them on kitchen paper. Fry the rest in batches. Sprinkle the salt & sugar and mix well by tossing. Transfer to a serving plate and garnish with the caramelized garlic. Serve hot.