Fried Chinese Celery
A Korean-style fried dish made with wild chervil leaves and perilla leaves coated in a flour batter, crispy on the outside and tender within, with a savory and lightly sweet flavor.
Ingredients
Chinese celery (pick leaves, wash, drain excess water)
100 g
Sesame leaves (wash, drain excess water)
200 g
Crab meat (remove cartilage, shred, mash into a paste)
50 g
Soybean oil (for frying)
500 g (actual consumption 50 g)
Sesame
15 g
Instructions
1
Prepare ingredients
Pick Chinese celery leaves and sesame plant leaves, wash, and drain excess water
2
Make batter coating
Remove cartilage from the crab meat, shred it, mash into a paste, place in a porcelain bowl, add flour, beaten egg, water, salt, soy sauce, pepper, shredded chili, mix well to form the batter coating
3
Coat with batter
Add the Chinese celery leaves and sesame leaves to the mixed batter coating, stir evenly to ensure the leaves are fully coated with the batter
4
Fry
Heat a frying pan over high heat, pour in the soybean oil, heat to low temperature, add the batter-coated leaves, fry until golden, remove, drain excess oil, and place on a plate
5
Make dipping sauce
Combine soy sauce, vinegar, sugar, minced green onion, and sesame in a large porcelain bowl, mix well, divide into small bowls for dipping the fried Chinese celery and sesame leaves, serve immediately
