Crispy Spinach

• 225 g (8 oz) spinach leaves, washed and picked (large stalks removed)
• Oil for deep-frying
• Salt

Heat the oil to 150°C/300°F.

The spinach leaves should be carefully spun and well dried, removing all excess water from the leaves. Cut the spinach into thin strips. This can be either very fine (as for Chinese seaweed) or 5 mm (¼