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| Crispy Kangkong |
| Written by Robert | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Tuesday, 30 September 2008 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 The leaves of the water spinach is deep fried with a light batter so it tastes like Japanese tempura.
Ingredients: 2 bundle kangkong (about 1/2 kilo)
bowl of cold water
¼ cup cornstarch
2 egg whites
Cooking oil for deep frying
Mayonnaise
Seasoning sauce
Chopped garlic
Pepper to taste
For Mayonnaise Dip:
1 cup mayonnaise
3-4 drops liquid seasoning
1 tablespoon chopped garlic
Dash of pepper
Preparation:
1.Remove kangkong leaves from their stems and wash very well. Soak leaves in a bowl of cold water for 15 to 20 minutes.
2.Pat dry each kangkong leaf with paper towels.
3.Combine cornstarch and egg whites in a bowl and beat with a wire whisk.
4.Dip each dried leaf in the batter.
5.In a wok heat cooking oil and fry leaves on both sides in hot oil until coating hardens or is light brown and kangkong is crisp.
6.Drain cooked kangkong leaves on pepper towels.
7.Serve with prepared mayonnaise dip.
To prepare mayonnaise dip:
Mix together mayonnaise, liquid seasoning, chopped garlic and pepper. If mayonnaise dip is not desired, flavor the batter of the kangkong leaves with seasoning sauce, chopped garlic and pepper. Spinach leaves may also be used.
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