250GramsSpinach - leaves onlywashed, pat dry and finely shredded
1Tablespoonfinely chopped Garlic
1Tablespoonfinely chopped Ginger
1TeaspoonToasted Sesame Seeds
½TeaspoonRed Chilli Flakes
1 ½TeaspoonCastor Sugar
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.
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.
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.
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.
Preparing Spinach: Fresh, green leaves. Wash the leaves well a few times with fresh water to make sure all the dirt is out. Leaves and stems can trap a lot of it. Then pat it dry and layer it between paper towels or kitchen cloth to dry the leaves completely.
Place a few spinach leaves on top of each other, roll them up like a cigar and then shred them finely with a sharp knife. Give it another rough chop once shredded.
Ginger and Garlic: Finely chopped so that you don't get large bits in your bite. It also makes it extra crunchy.
Oil: For deep frying. I prefer neutral flavoured oils such as canola, sunflower, rice bran. The temperature of the oil should be 350F/ 177C.
Serve: Serve immediately. But the spinach stays crisp for a while, so don't worry about it getting soggy.