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This tasty hors-d'oeuvre is not what you could imagine as seaweed is not really seaweed, it is deep-fried Chinese cabbage, salted then mixed along with pine nuts.
For this recipe, do not use hard external leaves of Chinese cabbage as they would not taste as good and would alter the texture of this dish.
If you cannot find any Chinese cabbage, it is always possible to use Savoy cabbage, after rinsing the leaves separately under cold running water and really well drying each leaf, before frying.
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- 2 pounds 4 ounces [1.113 kg] Chinese cabbage
- Approximately 3 3/4 cups [940 mL] peanut oil [for frying]
- 1 teaspoon [5 mL] salt
- 1 tablespoon [15 mL] extra fine sugar
- 2 1/2 tablespoons [37.5 mL] roasted pine nuts
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- Rinse Chinese cabbage leaves under cold running water; really well dry each leaf patting using paper toweling.
- Throw away hard external leaves; roll then really really thinly slice one of remaining cabbage leaves.
- Repeat with remaining Chinese cabbage leaves.
- Heat some of peanut oil, into a wok or a heavy frypan, until realy hot.
- Slowly add a few Chinese cabbage leaves to hot oil.
- Fry Chinese cabbage leaves for approximately 30 seconds, until wrinkled and crunchy.
- Using a slotted metal spoon, transfer fried Chinese cabbage leaves onto paper toweling to drain.
- Repeat with remaining Chinese cabbage leaves, using more peanut oil.
- Transfer drained fried Chinese cabbage leaves into a large serving bowl.
- Sprinkle all over with salt and fine sugar, then garnish with roasted pine nuts.
- Stir, and serve.
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