Peter and I love crispy seaweeds. We always order it as one of our starters when we dine out in Chinese restaurants.
There is something about its crispy texture that is rather pleasing to the tastebuds.
Of course we are well aware that this seaweed is not really seaweed as we know it. It did not come from the sea. 🙂 In fact it is made from finely shredded spring green cabbage.
Peter asked me why is it then called a seaweed?!!! To hazard guest, I think because it does look like a seaweed when it is being prepared and cooked. Its corrugated crispy texture is like seaweed.
Anyway, as I have said, it is quite delicious and here a recipe for it.
Crispy Seaweed Recipe
250 g Spring green cabbage (Kale is a good substitute)
1½ tsp caster sugar
½ tsp salt
½ tsp shrimp powder (optional)
Oil for deep frying
Method of Preparation:
Prepare the spring green by washing it completely and ridding it of grits and little insects, you never know! 🙂 . Trim off the tough stalks that run through each leaf. Drain the leaves thoroughly with kitchen paper towels.
Using a good chopping board and an equally good and sharp knife, sliced the leaves into thin ribbons.
Spread them in a flat surface for 10-15 minutes to allow them to completely dry.
Heat the oil in a wok or a deep-fat fryer.
To cook the finely shredded cabbage evenly, they must be done in batches. Carefully lower a bit of the spring green shreds into the hot oil. When they have been cook they would crinkle and float. Remove them with a slotted ladle and put them over kitchen paper towels to soak up excess oil. Do the same thing with the rest of the batch.
For the topping, mix the the sugar and salt with the shrimp powder and sprinkle over the cabbage.