Recipe
Crispy Seaweed
Crispy Seaweed is a quick Chinese-style side of finely shredded cabbage fried until dark, delicate and crunchy, then finished with a simple sweet-salty seasoning for serving.
Ingredients
Method
15 mins prep10 mins cook25 mins total
Remove the thick core and any tough ribs from the cabbage, then shred the leaves extremely finely. Spread them out and dry them completely so they crisp rather than steam.
Heat the neutral oil in a deep, wide pan to about 170°C. Fry the cabbage in small batches for roughly 2–3 minutes, stirring carefully, and remove it as soon as the shreds are crisp.
Lift the cabbage out with a slotted spoon and drain well on kitchen paper. While still warm, toss with the caster sugar and fine salt, then serve immediately.
Notes
Start with about a quarter of a cabbage. Savoy or pointed cabbage gives the best result; white cabbage is fine if shredded extremely finely and stripped of its thick core and ribs. Dry the cabbage completely before frying, and avoid air-frying loose shreds because they can blow into the heating element.
About this recipe
Crispy Seaweed is a Chinese-style side dish made with finely shredded cabbage and a hot, crisp finish. Savoy or pointed cabbage gives the best texture, though white cabbage works well when it is shredded extremely finely and the thick core and ribs are removed. The leaves are fried in small batches until darkened and crunchy, then drained and tossed with caster sugar and fine salt while they are still warm.
Start with about a quarter of a cabbage and dry it completely before frying; any surface moisture can make the oil splutter and soften the strands. Keep the oil at about 170°C, fry for roughly 2–3 minutes per batch, and remove the cabbage as soon as it is crisp. Drain well, season while warm and serve immediately. Avoid air-frying loose shreds, as they can blow into the heating element.
