Curly Kale Crispy Seaweed

Curly kale makes a terrific stand-in for Chinese style 'crispy seaweed' in this clever recipe from Janet Brinkworth
By Janet Brinkworth
Curly Kale Crispy Seaweed
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: medium



  • 1 kg curly kale
  • 1 tsp salt
  • 2 tsp light brown sugar
  • 850 ml groundnut oil, for deep frying


1. Using a sharp knife, remove the thick stalks from the kale.

2. Wash and thoroughly dry the kale (this step is vitally important to ensure that it remains crisp when deep-fried).

3. Finely shred the leaves.

4. Heat the oil in a wok or deep fat fryer until slightly smoking. Deep-fry the shredded greens (this is best done in batches), for about 30 seconds until they turn a slightly darker green and begin to crisp. Remove them immediately using a slotted spoon, drain well on kitchen paper and leave to cool.

5. Transfer the kale to a bowl and sprinkle with salt and sugar to taste. Serve with prawn crackers and a sweet chilli dip.

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