British Crispy Seaweed

1. 1

   Using a sharp knife, remove the thick stalks from the kale.

2. 2

   Wash and thoroughly dry the kale (this step is vitally important to ensure that it remains crisp when deep-fried) - a salad spinner is perfect for this.

3. 3

   Finely shred the leaves.

4. 4

   Heat the oil in a wok or deep fat fryer until slightly smoking.

5. 5

   Deep-fry the shredded greens (this is best done in batches), for about 30 seconds until they turn a slightly darker green and begin to crisp.

6. 6

   Remove them immediately using a slotted spoon, drain well on kitchen paper and leave to cool.

7. 7

   Transfer the kale to a bowl and sprinkle with salt and sugar to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.