UKTV recipes
Janet Brinkworth from Good Food Live
Curly kale makes a terrific stand-in for Chinese style 'crispy seaweed' in this clever recipe from Janet Brinkworth
 

Curly kale crispy seaweed

Method
 
1. Using a sharp knife, remove the thick stalks from the kale.

2. Wash and thoroughly dry the kale (this step is vitally important to ensure that it remains crisp when deep-fried).

3. Finely shred the leaves.

4. Heat the oil in a wok or deep fat fryer until slightly smoking. Deep-fry the shredded greens (this is best done in batches), for about 30 seconds until they turn a slightly darker green and begin to crisp. Remove them immediately using a slotted spoon, drain well on kitchen paper and leave to cool.

5. Transfer the kale to a bowl and sprinkle with salt and sugar to taste. Serve with prawn crackers and a sweet chilli dip.

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intermediate
 
Serves: 4
quickcook
Prep: 15 min
Cook: 5 min
 
 

Ingredients

 1kg curly kale
1 tsp Salt
2 tsp light brown sugar
850ml vegetable or groundnut oil, for deep frying
 

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