Chinese Crispy Seaweed

Cut out and discard any tough stalks from the spring greens

Place about 6 leaves on top of each other and roll up into a tight roll

Use a sharp knife and slice across into sleep thin shreds. Lay on a tray and leave to dry for about 2 hours

Heat about 2 to 3 inches of oil in a wok or pan to roughly 190°C

Carefully place a handful of the Lees into the oil - it will bubble and spit for the 1st 10 seconds and then die down

Deep fry for about 45 seconds on to a slightly darker green, do not let the leaves burn. Make sure your frying pan is deep enough to allow the oil to bubble up during cooking, the pan should be less than half full

Remove with a slotted spoon, drain on kitchen paper and transfer to a serving dish keep warm in the oven while frying the remainder

When you are fried all the shredded leaves, sprinkle with the salt and sugar and toss lightly

Garnish with the toasted almonds