Crispy Kangkong (Crispy River Spinach)

Crispy Kangkong (Crispy River Spinach)

Ingredients:
1 bundle of kangkong
1 egg, beaten
1 cup cold water
1/2 tsp refined salt
1/4 tsp black pepper
1 1/2 cup cornstarch
1/2 cup all-purpose flour
cooking oil

Instructions:
Wash kangkong leaves with clean water. Discard the stems. Pat the leaves dry.

In a medium bowl, mix-in egg, cold water, cornstarch, flour, salt and pepper. Mix thoroughly until well blended.
Add the kangkong leaves and mix gently until all the leaves are coated tithe the batter.

Heat cooking oil in a frying pan.
Fry the kangkong leaves until crispy and golden brown.
Lay the fried kangkong leaves on a paper towel to drain excess oil.

Serve with Mayo Dip.

Note:
You can also use baby spinach or savoy leaves for this recipe.
You can use the kangkong stems for other recipes like Sinigang.


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(Homemade) Mayo Dip

Ingredients:
1/2 cup mayonnaise
1/8 cup quick-melt cheese, grated
1/2 tsp liquid seasoning
1 tbsp pickle relish

Instructions:

In a small bowl, combine the mayonnaise, cheese, liquid seasoning, and pickle relish.

Mix well.