This crispy seaweed recipe is one of the simplest to make. Delightful pak choi “seaweed” is fried to a crispy perfection in flavorful groundnut oil and then topped with sweet caster sugar, giving this crispy seaweed recipe a delicious taste that is scrumptious.

Ingredients

• 2 1/2lb pak choi
• groundnut oil (for deep-frying)
• 1 teaspoon salt
• 1 tablespoon caster sugar

Preparation

Start by rinsing the pak choi leaves under cold running water, then dry thoroughly with kitchen paper. Roll each pak choi leaf up and slice through thinly with a sharp knife, or chop using a food processor. Make sure that the leaves are finely shredded. Next heat the groundnut oil in a large wok or frying pan until its hot.

Then carefully add the shredded pak choi to the wok or frying pan, and fry for about 30 seconds or until it shrivels and becomes crispy. You may need to do this in batches. Finish by removing the crispy ‘seaweed’ from the wok with a slotted spoon, and drain on kitchen paper. Transfer to a large bowl, toss with the salt and sugar, and serve immediately.