1 bunch of kai lan - rinse, pat dry and slice into thin stripes.
50g/one piece of salted fish - soaked and sliced thinly
5 shallots - sliced thinly
Oil for frying
Deep fry shallots till crispy and crunchy.
Do the same for salted fish.
Next deep fry kai lan, also till crispy and crunchy.
Place kai lan on a serving plate.
Scatter fried salted fish and shallots on top.
(Note; for vegetarian version, omit salted fish)