Crispy kale with chilli soya dipping sauce
- 400g kale leaves, washed and patted dry
- oil, to deep-fry
- CHILLI SOYA DIPPING SAUCE
- 50ml soya sauce
- 1 red chilli, finely chopped
- 5ml (1 tsp) ginger, freshly grated
- 5ml (1 tsp) garlic, freshly crushed
Heat a deep-fryer to 180°C and fry the kale leaves until crisp, about 1 minute. (Be careful not to fry them for too long.) Carefully remove and drain excess oil on paper towel.
For the sauce, mix all the ingredients together and allow them to infuse, at least 15 minutes.
Serve the dipping sauce with the light and crispy kale leaves.
This ever-so-trendy vegetable has finally made its way to SA’s shores and is becoming the new super veg! A lovely
substitute for spinach, it’s now available at specialist fruit and veg shops, or Food Lover’s Market, all year round. Kale is very high in beta-carotene, vitamin K and vitamin C, and is rich in calcium and fibre. A versatile, leafy green, it can be enjoyed in salads or winter warmers like soups or stews. Our crispy kale recipe can be enjoyed as a snack or part of canapés in place of starchy chips – it’s a great way to reduce your carb intake.