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mammachef how do you get the sweetness taste in seaweed?

MammaChef,I presume you only use the darkest leaves of the Savoy Cabbage without the stalk bit. I never thought of using it and I will give it a try. By the way sorrel tasted foul, so paddy don't bother with trying that one.

I know about the spitting very nasty.

Im planning a chinese buffet for easter and have never got seaweed right.

Not so sure about using pak choi goldie1 its great steamed but fried? hmmmm not so sure.

I use Savoy cabbage for crispy seaweed. Works every time. Doesn't burn and crisps beautifully.

Try pak choi...I've never made it myself but it could be an ideal alternative (I think)

I have always used spring greens, but only the intensely green leaves. If you have a Chinese supermarket nearby they sell big bags of it, maybe it would be too much on second thoughts. Wash, spin dry, cut out stalks, roll up, slice thinly and fry in bland oil until it comes up to the top. Make sure it is dry as it will spit hellishly and don't try to do too much at a time, so batch fry as it will steam instead of going crispy. We don't get spring greens here in Poland so I have to wait until I go to the Uk to have my fix. I think they use those cabbages to feed livestock!