Crispy seaweed

serves 4
ingredients
1.1kg/21/2lb pak choi
groundnut oil for deep-frying
1 teaspoon salt
1 tablespoon caster sugar
• Rinse 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 small, sharp knife, or chop using a food processor. Make sure
that the leaves are finely shredded.
• Heat the groundnut oil in a large wok or frying pan until hot. Carefully
add the shredded pak choi to the wok, and fry for about 30 seconds
until it shrivels and becomes crispy. You may need to do this in batches.
• Remove 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.