Spinach intended for deep-frying should be very fresh and very dry. After washing, pick it over carefully, removing any coarse stems and discolored sections. Spin it in a salad dryer, then tip it onto a tea towel and toss it about gently until it is completely dry. Shred the spinach finely and fry a generous handful at a time in very hot oil over a medium to high heat for about a minute. Tip the spinach into a strainer placed over a bowl, and while the oil reheats for the next batch, tip the cooked spinach onto a double layer of paper towels and shake with flaky sea salt.
This makes a dazzling garnish for fish or poached poultry, or in a tangle on top of a salad. However, the spinach should be used on the day it is cooked, and do not deceive yourself into thinking that crisp equals light and fat-free. Like all deep-fried foods, it will absorb a great deal of oil during cooking.
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Asian Recipes **
