Crispy Seaweed with Black Truffle Salt

Crispy cabbage “seaweed” mimics the texture of nori. Fried to crisp perfection and finished with black truffle salt, this is a clever, crunchy twist on a classic snack.

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how to make

Serves: 4

Large handful of spring cabbage, (about 300g) finely sliced
2 tbsp sesame seeds
1 tsp of truffle sea salt
1/2 tsp of brown sugar
A pinch of chinese 5 spice
vegetable oil for frying

Start by removing the stalks and thick stems from the cabbage. Then finely shred the leaves. Blanch in boiling water for 2 mins and then drain thoroughly on a tea towel to remove most moisture before frying.
Then fry in hot oil 180˚C for about 30 secs. Stir with some tongs to stop the cabbage sticking together. Drain on kitchen towel to remove excess oil and season generously with truffle sea salt, sesame seeds, sugar and a pinch of 5 spice.

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