Peanuts with crispy seaweed

Ingredients:

• 25 g dried ulva, or 5 dark green outer leaves of spring cabbage
• 100g green or purple kale (as a substitute)
• 150 g red-skinned peanuts
• 1 and 1/3 cups (300 ml) vegetable oil
• 3 teaspoons of granulated sugar

Preparation:

1. If you're using regular cabbage, trim and discard the thick vein from the center of each leaf. Stack the leaves on top of each other, roll them up, and slice as thinly as possible. You should have cabbage strips 1–2 mm thick. If you're using kale, separate the curly leaves from the stems and tear them into small pieces. If you're using dried seaweed, separate it into strands and then cut into 0.5 cm pieces.
2. Place the peanuts in a seasoned wok with vegetable oil and gently heat to 130-140°C (275-280°F) until they begin to sizzle gently (use a thermometer). Roast at this temperature for 15-20 minutes, until the nuts are shiny, crispy, and fragrant (try one). Use a slotted spoon to drain on paper towels.
3. Heat oil to 180°C (350°F). Add the cabbage in two or three batches and deep-fry for a couple of minutes, or until crispy. Use a slotted spoon to transfer to paper towels. If cooking seaweed, heat oil to 150-160°C (300-320°F) and quickly deep-fry until crispy. Use a slotted spoon to transfer to paper towels.
4. Mix the peanuts with the cabbage, season with salt, then add sugar and serve. If you used seaweed, you won't need the salt.