Crispy KangKong from the Phillipines
Ingredients reqired:
4 bunches kangkong leaves, cleaned
1 to 1/2 cup water
3 cups of corn starch
5 cups of cooking oil
1 cup of flour
salt and very little monosodium glutamate ( MSG) to taste
1 pc boiled egg, grated medium
Directions:
Wash the kangkong leaves and drain it thoroughly
Clean the leaves by removing it from stem. and set it aside.
Now, take a mixing bowl combine cornstarch, flour, egg, MSG, salt and water to make a 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 its colour is light and it is crispy.
Put fried leaves in a plate lined with table tissue to drain oil from those leaves.
Serve with sauce on the side. (it can be served with ny sauce -tomatoe sauce would be more appropriate )
