Goshen’s Crispy Seaweed

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Surprisingly in Chinese restaurants crispy seaweed is in fact just ordinary spring greens. In Goshen’s Crispy Seaweed you can use either spring greens or collard greens for this Chinese restaurant classic. Goshen’s crispy seaweed can be accented with some ground fish on the top for a nice flavor and color. Fried spring greens or collard greens are a nice salad piece for any meal. Goshen’s crispy seaweed is a delightful dish that is easy to make will leave your friends and family impressed.

Serves 4

Ingredients:

· 1 pound(about 454 grams) of spring greens (or collard greens)

· 1 tablespoon(about 15 milliliters) ground fried fish or shrimp (optional garnish)

· 1 teaspoon(about 5 milliliters) of superfine sugar

· ½ teaspoon( about 2.5 milliliters) of salt

· Vegetable oil for deep frying.

Directions:

Step 1: The first step in Goshen’s crispy seaweed is to cut out all the hard stalks in the center of each spring green leaf. Pile the leaves on top of each other and roll into a tight sausage shape (like the shape of a rolling pin) then thinly cut the leaves into fine shreds and spread them out on a plate to dry. You might add a paper towel on the plate to help dry if desired.

Step 2:  Then heat up your deep fryer or frying pan with oil until hot. Then deep fry the shredded greens in batches stirring to separate them. Remove the greens with a slotted spoon as soon as they are crispy, but before they turn brown and drain.

Step 3: Sprinkle the salt and sugar evenly over the just fried “seaweed” and mix thoroughly. Then garnish with the fried fish or shrimp if desired. Then Goshen’s crispy seaweed is ready to be enjoyed by family and friends.

While passionate about psychology. With TRCB, he is one of the original Subject Matter Experts (SME), Author of upcoming book Naturally Good Cooking. For more please visit www.MichaelGoshen.com

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