Wash the spinach leaves and pat them dry. If the leaves are damp, it will clump together when corn-starch is added and your Crackling Spinach will be greasy. Take 8 to 10 leaves at a time and lay one over the other, roll and chop into fine strips/ ribbons. Do this with all the leaves. Separate the spinach strips/ ribbons with your fingers.

Sprinkle the cornstarch over the spinach  and then toss well so the spinach is evenly and well coated. Make sure the spinach is well separated and not clumped together.

Heat the oil in a wok. Fry the spinach in about 4 or 5 batches. When it about smoking hot, drop the coated spinach and fry till crisp but not brown. This should not take more than 2 or 3 minutes.

Drain on paper towels. While still hot, sprinkle  red chilli flakes, salt, powdered sugar and toasted sesame seeds. Toss lightly to mix well. Serve immediately.