CRISPY SEAWEED

Preparation Method :

• Rinse the pak choi (bok choy) leaves under cold running water and then pat dry thoroughly with absorbent kitchen paper (paper towels).
• Discarding any tough outer leaves, roll each pak choi leaf up, then slice through thinly so that the leaves are finely shredded.
• Alternatively, use a food processor to shred the pak choi (bok choy).
• Heat the groundnut oil in a large wok or heavy-based frying pan (skillet).
• Carefully add the shredded pak choi (bok choy) leaves to the wok or frying pan and fry for about 30 seconds or until they shrivel up and become crispy.
• Remove the crispy seaweed from the wok with a slotted spoon and drain on absorbent kitchen paper.
• Transfer the crispy seaweed to a large bowl and toss with the salt, sugar and pine kernels (nuts).
• Serve immediately.