Crispy seaweed

Method

Although the dish is traditionally made with seaweed in China, in this country it's often made with spring greens. Remove and discard the tough stalks spring greens. Spin to remove excess water, then shred finely. Dry on kitchen paper. Heat a shallow layer of sunflower oil in a wok until very hot, then add a handful of greens, standing back in case it spits. Fry for 30sec or until bright green and crisp. Remove with a slotted spoon, put on a baking sheet lined with kitchen paper and keep warm. Repeat with remaining greens. Sprinkle caster sugar and salt over the top and toss the greens, then serve in a warm dish.