Crispy Kangkong

Crispy Kangkong

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

  1. Clean kangkong and draw off leaves thoroughly.
  2. Remove leaves from stem. Set aside.
  3. Combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ) in a clean mixing bowl.Mix until smooth in consistency.
  4. Heat oil to 250°F and reduce fire to medium. Dip kangkong leaves one by one in batter and deep fry until crispy.
  5. Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves. Serve with sauce on the side.

Source : Philippine Country

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