- Yield : 2 plates
- Servings : 4 single portions
- Prep Time : 30m
- Cook Time : 20m
- Ready In : 50m
Crackling spinach is a classic childhood favorite of my daughter. All take away orders from Mainland China restaurant always included a portion of this crispy, sweet and lightly spiced deep fried spinach leaves.
- 45-50 spinach leaves
- 1 tbsp chili flakes
- 1 tbsp roasted sesame seeds
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 1 tsp sugar
- Sunflower oil for deep frying
- salt to taste
Wash the spinach and pat it dry. Take 5-6 leaves at a time and lay one over the other, roll and chop into fine strips. Repeat the procedure for all leaves. Seperate the cut spinach by picking it up and lightly seperate using your fingers.
Mix corn starch to the leaves and deep fry the spinach in 4-5 batches till crispy and remove on a kitchen towel.
Heat the sesame oil and add chili flakes followed by crispy spinach, salt to taste, sugar and roasted sesame and toss gently. Serve immediately.
Mainland China restaurant
1. Use baby/young spinach with thin stems.
2. You can add some crushed and deep fried garlic too.