Serves 4-6
INGREDIENTS
450g/1 lb spring greens (collard)
vegetable oil, for deep-frying
1/2 tsp salt
1 tsp caster (superfine) sugar
1 tbsp ground fried fish, to garnish (optional)

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Crispy Seaweed

Cut off the hard stalks in the centre of each spring green (collard) leaf. Pile the leaves on top of each other, and roll into a tight ’sausage’.

Thinly cut the leaves into fine shreds. Spread them out to dry.

Heat the oil in a wok or deep-fryer until hot. Deep-fry the shredded greens in batches, stirring to separate them.

Remove the greens with a slotted spoon as soon as they are crispy, but before they turn brown. Drain. Sprinkle the salt and sugar evenly all over the ’seaweed’; mix well, garnish with ground fish and serve.