Crispy seaweed, despite the name, is in fact deep-fried spring greens. A popular Chinese dish, crispy seaweed can be finished with sesame seeds, Chinese five-spice powder, chilli, or simply sprinkled with salt and served with a sweet chilli dip.
Heat a deep fat fryer to 180°C
Separate the leaves from the spring cabbage, cut out the thick stems and thinly shred the leaves
Blanch the leaves in boiling water, then drain and dry thoroughly
Carefully add the cabbage to the heated oil and deep-fry until crisp - this will take about 30 seconds. Stir occasionally to stop the leaves clumping together