Crispy Seaweed with Black Truffle Salt


Serves 4

      • Large handful of spring greens, (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


    1. 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.
    2. 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.