Deep Fried Basil Leaves
- Heat 2 cups oil in wok until almost smoking and drop in handfuls of leaves so they turn brilliant green and crisp in seconds.
- Lift onto paper towels with a slotted spoon.
- Serve quickly, sprinkled over other dishes just before serving so the leaves don't have time to lose their crispness.
- Or pass a bowl of them around on their own for a new sensation in flavour and texture.