Chinese style - Crispy Seaweed

1. 1

   To create the effect of seaweed, cut the leaves of the cabbage into thin strips.

2. 2

   Once all cut up, add the oil to a wock style frying and heat for 1 minute

3. 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. 4

   Keep this up until the strips/seaweed have shunk and gotten darker in colour.

5. 5

   You may want to sample to make sure the seaweed is crispy before you finish cooking.

6. 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. 7

   Now, add the sugar evenly first mixing it around the seaweek with a spoon and do the same for the salt.

8. 8

   After seasoning transfer onto your dinner plate to your presentation needs and your crispy seaweed is ready to eat.

* Per serving · 4 servings · Values may vary.