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This is a great accompaniment or starter for Chinese food. Pak Choi is used as an alternative to the seaweed and tastes and looks just like the real thing. It is readily available in good supermarkets and is an economical alternative.
Ingredients
1 kg Pak Choi – or savoy cabbage if unavailable.
Groundnut oil for deep frying (850 ml/ 1 ½ pints)
1 tsp salt
1 tbsp caster sugar
50g/ 2 tbsp toasted pine kernels (nuts)
Rinse the Pak Choi leaves under cool water thoroughly, and then pat them dry with kitchen paper.
Roll each leaf up, and then finely shred them with a sharp knife.
Heat the oil in a wok. Carefully add the leaves and fry for 1 minute or until the close up and become crispy.
Remove the crispy seaweed with a slotted spoon and leave to drain on kitchen paper.
Transfer the seaweed to a large bowl and toss with the salt, sugar and pine kernels. Serve immediately (the seaweed will go limp when it gets cool).
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