Crispy Seaweed

1. Stack the leaves a few at a time, roll them into a tight cigar and slice as finely as you possibly can — aim for 1–2mm ribbons.
2. Spread the shreds on a tea towel and leave for 30 minutes, or pat very dry. Any water left on the leaves will spit violently in the oil.
3. Mix the sugar, salt and five spice in a small bowl.
4. Heat 5cm of oil to 170°C. Fry the shreds in small handfuls for 20–30 seconds — they will bubble hard, then go quiet and dark green. That is the signal.
5. Lift out with a spider onto a rack and repeat with the rest.
6. While still hot, toss with the seasoning mix and scatter over the almonds. Serve immediately.

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Notes:

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• Dry leaves are non-negotiable — wet ones will make the oil boil over
• Small batches. Crowding the pan drops the temperature and you get chewy, oily greens
• It goes soft within the hour, so fry it last and eat it first