CRISPY KANGKONG (WATER SPINACH)

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 4 bunches kangkong leaves, cleaned 1-1/2 cup water
  • 3 cups cornstarch
  • 5 cups cooking oil
  • 1 cup flour
  • 1 pc boiled egg, grated medium
  • salt and monosodium glutamate (MSG) to taste

Directions

  • Procedure:
  • *Wash kangkong and drain leaves thoroughly.
  • *Remove leaves from stem. Set aside.
  • *In a clean mixing bowl combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ).
  • *Mix until smooth in consistency.
  • Heat oil to 250°F and reduce fire to medium.
  • *Dip kangkong leaves one by one in batter and deep fry until crispy.
  • *Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves.
  • *Serve with sauce on the side.
  • ***
  • I actually don't know which sauce to prepare. I think mayo and catsup is OK. watcha think?

Notes

i really liked this crispy leaf in a resto called Jerry's Grill. So i tried to check for a recipe. Got this recipe from filipinovegetarianrecipe.com

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