As the name suggests that this preparation is from Mainland China. I was introduced to this recipe by S when he had taken us out for a dinner at Mainland China in Mumbai. Out of all the preparations that I tried there this became a favorite and I had always wanted to try this out ever since then. It was hard to believe that the spinach could taste so nice.
As the name suggests that this preparation crackles on eating, it crackles as it is very crispy so one can also call this crispy spinach. The preparation is very simple and can be an excellent starter for parties as it will surely catch any one’s attention. It needs very few ingredients and can be made very quickly if one has washed and dry spinach ready. This preparation is surely not for calorie conscious people or for people on diet.
about 45-50 spinach leaves
1 tbsp chili flakes
1 tbsp roasted sesame seeds
1 tbsp cornstarch
1 tsp sesame oil
1 tsp sugar
oil for deep frying
salt to taste
Wash the spinach and pat it dry. Take 5-6 leaves at a time and lay one over the other, roll and chop into fine strips. Repeat the procedure for all leaves.
Mix corn starch to the leaves and deep fry the spinach in 4-5 batches till crispy and remove on a kitchen towel.
Heat the sesame oil and add chili flakes followed by crispy spinach, salt to taste, sugar and roasted sesame and toss gently.