Crunchy Stir-Fried Kelp（Hangzhou Style）

 Ingredients： 
5 oz (150 g) dried broad-leafed kelp, soaked
8 tsp flour mixed with 4 tsp water
2 cups (500 ml) vegetable oil for deep-frying; uses about 2 1/2 oz (75 ml)
2 tsp soy sauce
1 tsp salt, or to taste
1 tbsp sugar
1 tbsp vinegar
1 tsp rice wine
1 tbsp garlic mash
1 tsp cornstarch (cornflour) dissolved in 1 tbsp water
1 tsp sesame oil  
 

Preparation：
Cut the kelp diagonally into slices. Coat with the flour batter.

Heat the oil in wok to about 350oF(175oC), or until a piece of scallion green or ginger sizzles when tossed into the oil. Add the kelp and deep-fry until the batter hardens. Remove and drain. Heat the oil to 400oF(205oC), or until a scallion leaf browns quickly and a haze appears above the oil surface. Add the kelp and deep-fry until brown. Remove and drain well.

Pour all but 1 tbsp of the oil out of the wok. Heat until the oil surface ripples. Add the soy sauce, salt, sugar, vinegar, rice wine, and mashed garlic. Add the cornstarch mixture and the kelp. Cook, stirring, until the sauce thickens slightly. Add the sesame oil, remove, and serve.