Well candy my yams, Chinese takeaway crispy seaweed is cabbage. That may surprise you, but then again it probably doesn’t.
The surprising thing for me is that cabbage can actually be tasty.
Calling it seaweed when it’s actually cabbage just makes it sound cooler. And no one likes cabbage…
Question – Would you like to get some seaweed? Answer – Cool. I’d love some.
Question – Would you like to get some cabbage? Answer – Ewww. Don’t be disgusting. I’m going home.
Unlike our famous recipe for Salt and Pepper chips without dying you do have to fry in hot oil to get right. So there is a heightened risk but taking the gamble pays off. Stay safe though.
You will need:
1 large spring cabbage (lets call it big round seaweed)
1/2 tbsp Sugar
1/2 tsp Salt or more to taste
Handful of peanuts
Vegetable oil – enough to create a shallow pool in a wok
Start off by cutting off the base of the cabbage and remove and discard the tough stalks. If you’ve washed the cabbage (which you probably should) make sure it’s completely dry. Hot oil and water don’t mix well. In fact they have a tendency to explode.
Shred the cabbage very finely with a large knife. You want it to be really fine or it won’t crisp up.
Heat the oil to a medium high heat – test it by dropping a shred into the oil. If it crisps up after a second or two you’re in business. Now remove that bit or it’ll burn.
Start to add the shredded cabbage in small batches – you don’t want to over crowd the wok or the heat will reduce.
Stir the cabbage round until it goes dark green and crisps. Remove with a slotted spoon on to kitchen paper to remove excess oil.
Repeat until all the batches are done.
Place the now seaweed into a bowl and add the sugar and salt.
Tip onto a serving dish and garnish with the peanuts.