CRISPY SEAWEED
1 min readThis highly addictive snack is another 1960s British creation and doesn’t contain anything related to the sea at all, but I have included it because of its iconic status. It makes an amazing bar snack or pre-dinner canape, and it also goes fantastically well with the less-well-known Chinese ingredient of fish floss. Plus have yet to meet a single person on the planet who doesn’t like it. When I was in Sichuan, I prepared it for some chefs who were completely unfamiliar with it but who still found it extremely moreish and a perfect accompaniment to a beer when signing off duty at two in the morning.
Makes about 10 servings
INGREDIENTS
vegetable oil, for deep-frying othe
1 large-leaved cabbage(avoid other types, as they burn)
2.tablespoons salt
3 teaspoons sugar
dried fish floss, for sprinkling
1. Heat the oil for deep-frying in a deep-fat fryer to 180C.
2. Cut out the stem heart from the cabbage leaves, then roll up into a cigar shape and shred as finely as possible
3. Deep-fry the cabbage, in small batches, until crispy, then remove from the oil and drain on kitchen paper. Season with the salt and sugar.
4. Leave to cool. Store in an airtight container for up to a week.
5. Sprinkle fish floss on top before serving.
CHEF’S TIP
If the cabbage shreds are not completely crisp after frying, leave in a warm oven to dehydrate for an hour.
