Crispy Seaweed

1kg Pak choi
850ml Groundnut oil
50g toasted pine kennels (nuts)
1tsp Salt
1tbsp Caster Sugar (superfine)

1 - Rinse the pak choi leaves under cold running water and then pat dry thoroughly with absorbent kitchen paper.

2 - 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.

3 - Heat the groundnut oil in a large wok or heavy-based frying pan.

4 - Carefully add the shredded pak choi leaves to the pan and fry for about 30 seconds or until the shrivel up and become crispy.

5 - Remove the crispy pak choi from the pan with a slotted spoon and drain on absorbent kitchen paper.

6 - Transfer the pak choi to a large bowl and toss with salt, sugar and nuts. Serve immediately.

TIP: Discard the tough outer leaves of the pak choi as these will spoil the overall taste and texture of the dish. You can use Savoy cabbage instead of pak choi.