#Slide1 #Slide2 #Slide3 #Slide4 #Slide5 #Slide6 #Slide7 #Slide8 #Slide9
19 December 2012,00:53 by
Ponmathi Srilekha.S

Posted in

Rate this Article:

 Print Hits: 1,827


Serves :

Preparation Time :
20 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Rinse the pak choi (bok choy) leaves under cold running water and then pat dry thoroughly with absorbent kitchen paper (paper towels).
  • Discarding any tough outer leaves, roll each pak choi leaf up, then slice through thinly so that the leaves are finely shredded.
  • Alternatively, use a food processor to shred the pak choi (bok choy).
  • Heat the groundnut oil in a large wok or heavy-based frying pan (skillet).
  • Carefully add the shredded pak choi (bok choy) leaves to the wok or frying pan and fry for about 30 seconds or until they shrivel up and become crispy.
  • Remove the crispy seaweed from the wok with a slotted spoon and drain on absorbent kitchen paper.
  • Transfer the crispy seaweed to a large bowl and toss with the salt, sugar and pine kernels (nuts).
  • Serve immediately.


  • 2 kg pak choi (bok choy)
  • Cooking oil, for deep-frying (about 850 ml)
  • 2 teaspoons salt
  • 2 tablespoons castor (superfine) sugar
  • 100 grams toasted pine kernels (nuts)

2 comments for “Crispy Seaweed”

 Leave a Comment 

Hi...You've decided to leave a comment. That's fantastic! Please keep in mind that comments are moderated and rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let's have a personal and meaningful conversation instead. Thanks for dropping by...

(required - not published)


©Copyright 2012, lekhafoods, All Rights Reserved

Engineered by ZITIMA