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British Crispy Seaweed

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.548
Energy (kCal)40.44
Carbohydrates (g)9.0354
Total fats (g)0.3348
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Using a sharp knife, remove the thick stalks from the kale. | 2. Wash and thoroughly dry the kale (this step is vitally important to ensure that it remains crisp when deep-fried) - a salad spinner is perfect for this. | 3. Finely shred the leaves. | 4. Heat the oil in a wok or deep fat fryer until slightly smoking. Deep-fry the shredded greens (this is best done in batches), for about 30 seconds until they turn a slightly darker green and begin to crisp. | 5. Remove them immediately using a slotted spoon, drain well on kitchen paper and leave to cool. | 6. Transfer the kale to a bowl and sprinkle with salt and sugar to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    kale 2 1/4 17.64 3.15 1.5408 0.3348
    salt 1 teaspoon - - - -
    brown sugar 2 teaspoons 22.8 5.8854 0.0072 0.0
    vegetable oil peanut - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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