Crispy Seaweed

Name: Crispy Seaweed
Prep time: 5 min
Cook time: 10 min
Yield: 2 to 4 servings
Cuisine: Chinese Menu
Ingredients: Kale — 150g; Vegetable Oil — 2 tbsp; Chinese Five Spice Powder — ½ tsp; Granular Sweetener — 1 tsp; Salt — ½ tsp

Chinese Crispy Seaweed is one of the great 'secrets' of the Chinese appetizers menu. Despite its name, this addictive, melt-in-the-mouth starter is almost never actually made from seaweed. Instead, it is traditionally crafted from specially prepared spring greens or bok choy leaves, transformed through deep-frying into a delicate, lacy, and translucent snack.

Cuisines

Cooking Instructions

Preparation: 5 minutes
Cooking: 10 minutes

Servings: 2 to 4

Notes:

Granulated sugar can be substituted for granular sweetener if a low-carb alternative is not required.

Fish powder or ground dried prawns can be sprinkled over the crispy kale before serving for an authentic takeaway flavour boost.

Sauté the Kale and Seasonings
Heat the vegetable oil in a large frying pan over medium-high heat. Add the finely chopped kale, Chinese five spice powder, granular sweetener, and salt. Cook for 2 to 3 minutes, tossing constantly with tongs to coat the kale evenly in the oil and spices.

Spread for Baking
Preheat the oven to 180°C (350°F). Line a baking sheet with a silicone mat or parchment paper and spread the seasoned kale out into a single, thin layer.

Roast until Crispy
Place the baking sheet in the oven and roast for 5 to 7 minutes until the kale is thoroughly crisp and lightly browned around the edges, keeping a close eye to prevent burning.

Serve
Remove from the oven, allow to cool slightly on the tray to crisp up further, and transfer to a serving platter.