Crispy Kangkong Recipe

Last Updated on May 8, 2012 by Ed Joven

Crispy Kangkong Recipe - 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.

• 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:

• ½ cup mayonnaise
• 3-4 drops Maggi Savor liquid seasoning
• Dash of pepper

• Remove the kangkong leaves. Wash in water and dry. Use the stems in other recipes (e.g. Sinigang or Apan apan recipe).
• 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.