Asian Salad Recipes - Malaysian Crispy Salad (Gai Sung) Recipe

Ingredients

• 450g (1lb) spring greens

• 10 - 20 dried shrimp (they come in varying sizes, you'll need 10 if large, 15 if medium and 20 if small)

• vegetable oil for deep-frying

• 1/2 teaspoon salt

• 1 teaspoon sugar

Serves 4

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Method

1. Cut any hard stalks from the centre of the spring green leaves. Stack the leaves on top of each other and roll into a tight 'cigar'. Thinly slice the leaves into very fine shreds. Spread these out to dry.

2. In a mortar, finely pound the dried shrimp. You will need about 1 heaped tablespoon. Set aside.

3. Heat the oil to quite hot and deep-fry the shredded spring greens a handful at a time (you'll probably need about 4 batches). As soon as they are crisp, remove them with a slotted spoon and drain on kitchen paper.

4. Place on a dish, sprinkle with salt, sugar and the ground shrimp. Stir well and serve.