Crispy KangKong (Water Spinach)
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
*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?
Pairs Well With
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