• 10-12 leaves savoy cabbage, tough outer leaves discarded
  • ½ tsp flaky sea salt
  • ½ tsp soft light brown sugar
  • a pinch Chinese five-spice
  • vegetable oil, for deep-frying


  • STEP 1

    Separate the leaves from the cabbage, cut out the stalks and shred the leaves finely. Blanch in boiling water for 1 minute and drain thoroughly. Pat the shredded cabbage with kitchen paper until thoroughly dried.

  • STEP 2

    Mix together the salt, sugar and five-spice in a small bowl.

  • STEP 3

    Fill 1/3 of a pan with vegetable oil and heat to 160C or until a cube of bread browns in 45 seconds. Fry small batches of the cabbage for 30 seconds, taking care as it may spit when put into the oil, until really crisp, then drain on kitchen paper.

  • STEP 4

    Tip into a bowl and season with the spice mixture, to serve.


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