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19 December 2012,00:53 by
Ponmathi Srilekha.S

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CRISPY SEAWEED

Serves :
8

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.

INGREDIENTS

  • 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)

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