My favourite thing from the chinese and it's getting so expensive so I was determined to master at home. First bits went brown immediately but when i turned the oil down a bit it was much better. Trial and error with a couplf of strands. I got the fish floss from a Chinese supermarket, worth it.
Ingredients
Oil for deep frying
Spring greens
1 tbsp fish floss
1 tsp white sugar
0.5 tsp salt
0.5 tsp MSG
Method
Remove the hard stalks from the middle of the leaves and discard.
Pat dry and roll into ‘cigars’ to be shredded (chiffonade).
Shred into thin slices (the thinner the crispier).
Spread them on a baking tray and leave to dry out in the kitchen for at least 24 hours. They need to be as dry as possible or they spit a lot, so keep patting with a kitchen towel too.
Fill a pan with oil and bring up to frying temperature, around 170-180°C, and add the shredded greens in batches.
These will cook in seconds, if they turn brown you’ve gone too far.
Use a skimmer to remove the cooked seaweed, carefully shaking the excess oil off.
Place on paper towels to drain further.
Mix the sugar, fish floss, MSG and salt and toss, plus save a bit for the top.
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