Cut out and discard any tough stalks from the spring greens.
Place about six leaves on top of each other and roll up into a
tight roll.
Using a sharp knife, slice across into thin shreds.
Lay on a tray and leave to dry for about 2 hours.
Heat about 5 - 7.5 cm or 2 - 3 in of oil in a wok or pan to
190C/375F.
Carefully place a handful of the leaves into the oil, it will
bubble and spit for the first 10 seconds and then die down.
Deep fry for about 45 seconds, or until a slightly darker green
- do not to let the leaves burn.
Remove with a slotted spoon, drain on kitchen paper and transfer
to a serving dish.
Keep warm in the oven while frying the remainder.
When you have fried all the shredded leaves, sprinkle with the
salt and sugar and toss lightly.
Garnish with the toasted almonds.
Serves 4
In northern China they use a special kind of seaweed for this dish, but
spring greens, shredded very finely, make a very good alternative. Serve
either as a starter or as an accompaniment to a Chinese meal.
Cooking Tip :
Make sure that your deep frying pan is deep enough to allow the oil to
bubble up during cooking. The pan should be less than half full.
