Crispy Seaweed Veg Chinese
Vegetarian Vegan Vegetables Accompaniment Gluten Wheat Dairy free Eggless
China Asia Asian
Spring Greens or dark green Cabbage
Oil for deep frying
teasp Castor Sugar
the greens thoroughly and remove the stalks and mid ribs. Shred very finely then
spread them out on several layers of kitchen paper and leave to dry.
the oil in to 180C, 350F. Add the shredded greens
until the vegetable begins to float to the surface and
translucent and crispy. Remove from the
pan and drain on kitchen paper.
together the sugar and salt and sprinkle over the seaweed. Serve.
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