Food & Recipes
Make sure the leaves are quite dry or they will spatter when dropped into hot oil.
1 bunch bok choy
oil for deep frying
1/2 teaspoon salt
2 pinches caster sugar
2 tablespoons very tiny dried shrimp (optional)
With a sharp knife cut away the white central rib of the leaves and set aside for braised bok choy (recipe below). Place 3 or 4 green leaves together and roll up tightly. Shred in very fine even slices, and separate the shreds.