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Crispy Kale - Chinese seaweed Style

Use curly kale to put a modern twist on this popular Chinese accompaniment.

Prep: 10 mins
Cook: 10 mins
Serves: 4
    • 1kg curly kale
    • 1 tsp salt
    • 2 tsp light brown sugar
    • 850ml vegetable oil or groundnut oil, for deep frying
    • Some Blue Dragon Sweet Chilli Sauce
    • Some Prawn Crackers
    1. Using a sharp knife, remove the thick stalks from the kale.
    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. Finely shred the leaves.
    4. Heat the oil in a wok or deep fat fryer until slightly smoking. 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. Remove them immediately using a slotted spoon, drain well on kitchen paper and leave to cool.
    5. Transfer the kale to a bowl and sprinkle with salt and sugar to taste. Serve with Blue Dragon Prawn Crackers and Blue Dragon Sweet Chilli Dipping Sauce Hot.

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