Crisp seaweed

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By: Ken Hom From: Good Food Live

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This recipe is classed as easy

Rating 3.73 / 5 (48 votes)

Prep time:
20 min
Cook time:
20 min
Serves:
4

Ken Hom reveals the secret of everyone's favourite Chinese crisp-fried seaweed and shows how easy it is to do at home

Method

1. Set the oven to 130°C/gas 3. Separate the stalks from the stem of the bok choi and then cut the green leaves from the white stalks. Wash the leaves in several changes of cold water, then drain them thoroughly and dry in a salad spinner.

2. Roll the leaves up tightly, a few at a time, and finely shred them into strips 5mm wide.

3. Spread them out on a baking sheet and dry them out in the oven for 15 minutes (they should not be completely dry or they will burn when fried). Remove from the oven and leave to cool. This can be done the day before.

4. Heat a wok over a high heat, and then add the oil. When the oil is hot and slightly smoking deep-fry the greens in three or four batches. After about 30-40 seconds, when they turn crisp and green, remove them immediately from the wok and drain well on kitchen paper. Leave to cool.

5. Toss the crispy greens with the salt and sugar, garnish with the pine kernels, and serve.

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Latest Comment

 

Great nosh and very easy, i do have a couple of tips though.
With 900ml of oil you could up the piddly 125g of Pak Choi to nearly 1kg.
Go VERY easy on the salt, i tiny sprinkling is all you need.
Just my opinion but you can forget the whole drying in the oven stage.
And most importantly *just* as the greens darken in colour, start removing from the pan, as it takes a mere second or two to ruin the lot.

WarrenM98260 WarrenM98260  Posted 05 May 2012 1:07 PM
 

The recipe looks good but an essential ingredient is missing; seaweed. Seaweed would have been nice, especially since it is a recipe for Crisp Seaweed. And that was what I was looking for in the first place. If you are interested in recipes with real seaweed have a look here [link]

PossyF38192 PossyF38192  Posted 24 Mar 2010 4:26 PM
 

I burnt it my first attempt,you should not leave it in the oil till it goes very dark, take out when dark green.
My second attempt was just like the real thing. My husband thought it was from our local chinese. Really delicious. Bebs from Borehamwood

androullaP77284 androullaP77284  Posted 27 Oct 2009 6:52 PM
 

This is dead easy and have you seen how much this stuff costs ready prepared?

sarraceniac sarraceniac Posted 08 Aug 2009 11:30 AM