Chinese Seaweed – What is it really?

This one came about as I surprised a friend with a bit of food based trivia over dinner the other week.

Chinese crispy seaweed of the kind you get at Chinese takeaways and restaurants in the UK is actually deep-fried cabbage, not seaweed at all. It’s crunchy, sweet, and slightly salty.

Here’s how to make it at home 👇

🥬 Ingredients

• ½ green cabbage (or savoy cabbage)
• Oil for deep frying (either vegetable or sunflower)
• 1–2 teaspoons sugar (to taste)
• A pinch of salt

🔪 Preparation

1. Finely shred the cabbage
   Slice it as thinly as possible, ideally just 1-2mm thick. This is key for crispiness.
2. Wash and dry thoroughly
   Either pat dry with towels or use a salad spinner after you have washed it. Any moisture that is left will unfortunately stop it from crisping up.

🍳 Frying

1. Heat oil in a deep pan or wok to 180°C / 350°F
   (Hot enough that cabbage sizzles immediately.)
2. Fry the cabbage in small batches
   • Drop in a handful at a time
   • Fry for 10–20 seconds until golden and crisp
   • Don’t let it brown too much
3. Remove with a slotted spoon and drain on paper towels.

✨ Seasoning

• While still hot, sprinkle lightly with salt
• Add sugar and toss it gently to give it an even coating
  (Classic takeaway style is slightly sweet)

✅ Tips for perfect crispy seaweed

• Thinner slices = crispier result
• Don’t overcrowd the oil
• If it goes limp, the oil wasn’t hot enough
• Some shops add a tiny pinch of MSG for that takeaway flavor (optional)