Crispy Kangkong (Crispy River Spinach) Recipe

Kangkong or river spinach is a fast-growing creeping herb with succulent hollows stems rooting at the nodes in wet ground. The leaves and stalk may either be green or purplish. It grows well in both wet and dry places. Kangkong 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.

This dish is kinda semi-healthy because the leaves are battered and deep fried basically. Crispy kangkong is super good as appetizers in parties with people who are less weary about deep fried things.

Good for serving: 2 - 3 persons

Ingredients:

1 bundle of kangkong
1 egg (beaten)
1 cup cold water
1/2 teaspoon salt
1/4 teaspoon black pepper powder
1 1/2 cup cornstarch
1/2 cup all-purpose flour
cooking oil

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Cooking Instruction:

Remove the kangkong leaves. Wash in water and dry. Use the stems in other recipes (e.g. Sinigang 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 or vinegar
Share and Enjoy!

images from funkyveggiemama.blogspot.com