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Crispy Spinach

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“Something yummy and different. The trick is to have the oil really hot before putting the spinach in and the spinach will not absorb a lot of oil. It is a good starter as it is light. THe oil should be brought back to the same temperature between each batch.”
READY IN:
35mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Separate spinach leaves from stems and wash in plenty of water.
  2. Dry leaves completely and slice into fine shreds Make sure the leaves are completely dry Dry roast sesame seeds for a few minutes till lightly coloured.
  3. Place sesame seeds, chopped green chillies, salt and sugar in separate bowls close to the stove.
  4. Line a colander with absorbent paper and place it close by.
  5. Heat oil in a wok or deep frying pan till smoking hot.
  6. Add a handful of spinach shreds and fry for a few seconds till spinach turns bright green.
  7. Remove from oil with a slotted spoon and place in the colander.
  8. Quickly sprinkle on a few sesame seeds, some green chillies, salt and sugar and toss to coat the spinach with the flavorings.
  9. Continue cooking remaining spinach in the same way.
  10. Serve immediately.

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