Chinese style - Crispy Seaweed

To create the effect of seaweed, cut the leaves of the cabbage into thin strips.

Once all cut up, add the oil to a wock style frying and heat for 1 minute

Add the strips of cabbage to the hot oil on a medium heat and continuously flip the seaweed with the pan or the use of a utensil.

Keep this up until the strips/seaweed have shunk and gotten darker in colour. You may want to sample to make sure the seaweed is crispy before you finish cooking.

Once happy with it, transfer your seaweed onto thick kitchen paper towels to blot out any heavy oil then place into a medium sized bowl without the paper towels.

Now, add the sugar evenly first mixing it around the seaweek with a spoon and do the same for the salt.

After seasoning transfer onto your dinner plate to your presentation needs and your crispy seaweed is ready to eat.