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Making Vegetable Fritters
Appears in
By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
Although served as seaweed, this Chinese restaurant speciality is in fact a dish of finely shredded spring greens deep-fried until crisp. Remove the tough stalks and wash and dry the leaves before shredding. The drier the cabbage, the easier it is to achieve crispy “seaweed” without it losing its bright green colour.
- Pour enough oil into a wok to come one-third of the way up the side and heat to 180°C. Reduce the heat slightly, then add shredded greens in batches. Stir constantly with chopsticks to keep the shreds separate.
- Just at the point the shreds begin to make a tinkling sound, remove with a slotted spoon and drain thoroughly. Serve hot, sprinkled with salt and sugar to taste. If you like, you can also sprinkle the seaweed with the special Chinese seasoning, ground fried fish, as illustrated here.
