Chinese style - Crispy Seaweed – a delicious recipe with green cabbage, Sugar, Salt, cooking oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
To create the effect of seaweed, cut the leaves of the cabbage into thin strips.
2
Once all cut up, add the oil to a wock style frying and heat for 1 minute
3
Add the strips of cabbage to the hot oil on a medium heat and continuously flip the seaweed with the pan or the use of a utensil.
4
Keep this up until the strips/seaweed have shunk and gotten darker in colour.
5
You may want to sample to make sure the seaweed is crispy before you finish cooking.
6
Once happy with it, transfer your seaweed onto thick kitchen paper towels to blot out any heavy oil then place into a medium sized bowl without the paper towels.
7
Now, add the sugar evenly first mixing it around the seaweek with a spoon and do the same for the salt.
8
After seasoning transfer onto your dinner plate to your presentation needs and your crispy seaweed is ready to eat.
364
kcal
Calories
40
g
Fat
3
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 Dark green cabbage or bok choy, 3/4 tbsp Sugar, 1/2 tsp Salt, 2/3 cup cooking oil.
Yes, Chinese style - Crispy Seaweed falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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