Crispin' Spinach

When Indians say that food tastes better in India, they aren’t kidding! Probably since most of the food we eat in family homes in India is locally grown, and possibly not genetically engineered, it’s easier to find fruits and vegetables that have a fuller flavor profile. But, some things just taste better in India because you can’t find them anywhere else! Things like… Indo Chinese food. The Indo-Chinese food I’ve had in the US has been absolutely atrocious. And what’s more, it doesn’t include any of the yummy delicacies that you find on the menu at Indo Chinese restaurants in India.

During our last visit to Bangalore, my husband and I stopped at Red Bamboo Shoots (a BNJ restaurant). While it’s not a perfect representation of Indo-Chinese (a few Thai, Singaporian, and Malaysian inspired items did cross our plates), the food is very inspired and very good. Some highlights were crispin’ spinach (OF COURSE!), honey glazed vegetable dumplings, and a rich, delicious Thai red-curry. Crispin’ Spinach is an interesting thing: so simple, yet so impossible to find in the US. I’ve come across a recipe for it, which I’d like to share with all of you. Remember me when you’re chowing down.

Ingredients

1 lbs fresh spinach leaves, washed and patted completely dry

1 tbsp toasted sesame seeds

Salt, pepper, and white granulated sugar to taste

Hot oil (peanut or canola) for deep frying (375 degrees)

1) Wash and pat all spinach completely dry. Heat oil in wok or fry-daddy until 375 degrees (F).

2) Carefully (it may splash, as there is some intrinsic water in the spinach) fry the spinach in the hot oil for 30 seconds, until crisp. Remove from oil and drain any remaining oil from the spinach with paper towels.

3) Toss crispy spinach with sesame seeds, salt, pepper, and sugar (about 1 tbsp – more or less depending on taste).

4) Serve and enjoy!