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?