Épinards croustillants

Ingrédients

• 250 Grams Spinach - leaves only (washed, pat dry and finely shredded)
• Oil (for frying)
• 1 Tablespoon finely chopped Garlic
• 1 Tablespoon finely chopped Ginger
• 1 Teaspoon Toasted Sesame Seeds
• 1/2 Teaspoon Red Chilli Flakes
• 1 1/2 Teaspoon Castor Sugar
• 1 Teaspoon Salt

Préparation

1. 1

   Pat Dry: Sprinkle shredded spinach over a kitchen towel or tissue paper. Dab with another towel or tissue and remove as much moisture as possible. Keep covered until ready to fry.

2. 2

   Deep Fry: Heat oil in a kadai or frying pan on medium flame for deep frying. Once hot, sprinkle the spinach carefully into the pan. Fry on medium for 2-3 minutes or until crispy. Use a slotted spoon or a spider strainer to remove the spinach. Transfer onto a tissue lined plate.

3. 3

   Deep Fry: Add ginger and garlic into a spider strainer and place it in the hot oil and fry for 1-2 minutes or until golden brown. Remove and transfer to a tissue lined plate.

4. 4

   Toss and serve: Transfer the fried spinach, ginger and garlic into a bowl. Add toasted sesame seeds, red chilli flakes, castor sugar and salt. Toss to combine and serve hot.