The very popular "seaweed" served in Chinese restaurants is, in fact, green cabbage.
Choose fresh, young spring greens with pointed heads.
Even the deep green outer leaves should be tender.
This recipe also makes an ideal garnish for a number of dishes, particularly cold starters and buffet dishes.
675 g (1 1/2 lb) spring greens
600 ml (1 pt) oil for deep frying
5 g (1 tsp) salt
5 g (1 tsp) sugar
50 g (2 oz) blanched split almonds
1. Wash and dry the spring green leaves and shred them with a sharp knife into the thinnest possible shavings.
2. Spread them out on absorbent paper or put in a large colander to dry thoroughly.
3. Heat the oil in a wok or deep-fryer.
4. Before the oil gets too hot, turn off the heat for 30 seconds.
5. Add the spring green shavings in several batches and turn the heat up to medium high.
6. Stir with a pair of cooking chopsticks.
7. When the shavings start to float to the surface, scoop them out gently with a slotted spoon and drain on absorbent paper to remove as much of the oil as possible.
8. Sprinkle the salt and sugar evenly on top and mix gently.
9. Serve cold. Deep fry or toast the split almonds until crisp and add to the "seaweed" as a garnish.
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