- 1 bunch of kangkong (200g)
- 3 cups ice water
- 1 cup plain (all-purpose) flour
- 1 cup cornflour
- 1 egg
- 2 cups of water
- 2 cups oil
- Salt and pepper to taste
What to Do:
- Wash kangkong and separate the leaves from the stalks. Cut the stalks into 1 inch pieces.
- Soak leaves and stalks in iced water for 30 minutes In a deep bowl, make a dipping batter by combining flour, cornflour, egg and water. Mix until batter is smooth.
- Drain kangkong leaves and stalks and pat dry with paper towels. Heat cooking oil in a wok.
- Dip leaves and stalks in the batter and fry 4 to 5 pieces at a time, turning once.
- Cook until the leaves firm up and become crisp, about 1- 2 minutes on each side.
- Remove from oil and drain on paper towels. Serve with Sour Cream-Mayonnaise Dip.
0 comments:
Post a Comment