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Kangkong or river spinach contains beta carotene, Vitamin A, Iron, phosphorus and thiamin. Here’s a tip on buying kangkong, make sure you choose those with large, unblemished leaves that are deep green color.

Crispy Kangkong Ingredients:

• 1 bundle of kangkong
• 1 egg (beaten)
• 1 cup cold water
• ½ teaspoon salt (asin)
• ¼ teaspoon pepper (paminta)
• 1 ½ cup cornstarch
• ½ cup all-purpose flour
• cooking oil

For Mayonnaise Dip:

• 1 cup mayonnaise
• 3-4 drops Maggi Savor liquid seasoning
  
• Dash of pepper
  

Crispy Kangkong Cooking Instructions:

• Remove the kangkong leaves. Wash in water and dry. Use the stems in other recipes (e.g. sinigang).
• Mix the egg, water, cornstarch, flour, salt and pepper in a bowl. Add the kangkong leaves and mix until all the leaves are coated with the batter.
• Heat cooking oil in a pan. Fry the leaves until crispy and golden brown. Strain the cooked pieces for excess oil.
• Serve with Mayonnaise Dip
  

• Suggestion: An alternative to kangkong is spinach which is gaining popularity in most of the Filipino specialty restaurants as an appetizer. Dip in mayonnaise.

Tags: salad, vege

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