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Daily Record
Daily Record
Nicola Roy

People 'baffled' after finding out what crispy seaweed from the Chinese is made of

If a Chinese is your takeaway of choice after a long and tiring week at work, it's likely you've got a favourite dish that you order time and time again.

And no main meal is complete without a side dish or two, with prawn crackers and crispy seaweed being two particularly popular choices.

However, it turns out many people don't know how crispy seaweed is actually made, and one woman on TikTok claimed she felt 'lied to' her whole life after sharing the recipe.

The Mirror reports that the savoury snack in fact isn't seaweed at all - and instead it's often cabbage or another type of leafy green vegetable. For many people, the truth came to light when TikToker @angelica.jells posted a clip demonstrating how to prepare the delicious side dish at home without the hefty price tag of some Chinese takeaways.

Angelica said it's one of her favourite things to order when she gets a takeaway, saying that it's "actually a lot easier to make" than she thought. She wrote: "So the idea of crispy seaweed not actually being made of seaweed really baffled me, I felt lied to!

"I had to recreate it, and it was honestly so easy, all you need is green leaves and some seasonings! The fish flavour actually comes from ground-fried tuna, which is just crazy to me! Making this instantly gave me all the nostalgia and reminded me of Chinese takeaways I used to eat as a kid!"

Angelica sliced up the greens finely, and suggested using cabbage if you can't get your hands on any farmer's greens.

She continued: "Dry the leaves for about two to three minutes, then scoop it out when it's nice and crispy and give it a shake. Drain on a plate with some tissue and then add two teaspoons of sugar, a tiny sprinkle of salt, and a little bit of MSG. To make it exactly how the Chinese takeaway does it we're going to add some ground fried fish."

The end product was a 'delicious' looking plate of crispy 'seaweed'.

In the comments, people were quick to praise Angelica for sharing the recipe and helping people make the tasty dish at home.

Someone said: "Wow! Thank you so much for sharing! I know what I'm eating this weekend!"

One recommended: "It's an extra step but if you parboil the green leaf then squeeze out water then fry, it takes out the bitterness, that's how we used to make it."

Another said that they'd want to air fry it, and Angelica said she didn't see why it couldn't be done in that way as an alternative. She also shared that the greens she bought cost just 71p.

"That looks so good! My local has put theirs up to £5", someone complained.

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