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Crispy Kangkong Recipe

Crispy Kangkong (Fried Spinach) is made with battered water/river spinach leaves fried until light brown and crispy, usually served as appetizer dipped in a batter. This is a very simple recipe and everybody can do it with less effort and time. It is just like a healthier version of chicharon or pork rinds.

This dish is very appealing for children since it is just like a typical vegetable tempura. You can get your children to eat this because once fried, it is just like eating chips with its crispiness and texture plus the dipping. What’s more, it will make you forget that you are eating vegetable added to the fact that it is also a good source of fiber.

Basically, all parts of kangkong are edible although the shoot tips and younger leaves are preferred. Water spinach deteriorates rapidly once picked, so a fresh one is ideal to create a good texture and crisp once cooked.

Try it! Here are the ingredients you need:

 

Crispy Kangkong Recipe

People to feed:Servings 2-3
Preparation Time: 10 mins
Cooking Time: 10 mins

 

Ingredients

4 bunches of kangkong leaves, cleaned
3 cups corn starch
5 cups cooking oil
1 1/2 cup water
1 cup flour
1 pc boiled egg, grated medium
Salt and Monosodium glutamate(MSG) to taste(vetsin)

 

Cooking Procedure

  1.  Combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ) in a clean mixing bowl place in the refrigerator while you prepare the kangkong
  2. Clean kangkong and draw off leaves thoroughly.
  3. Remove leaves from stem. Set aside.
  4. Apply the batter mixture until smooth in consistency.
  5. Heat enough oil to 250°F and reduce fire to medium.
  6. Dip kangkong leaves one by one in batter and deep fry.
  7. Wait until its light brown and crispy.
  8. Put fried leaves in a plate lined with paper towel to drain oil from kangkong leaves.
  9.  Serve with sauce on the side.

You can serve this with your favourite dipping sauce and must be served immediately to maintain its crunchiness. Make sure to line paper towels on the serving plate to absorb the excess oil in the kangkong. If you don’t want to serve this with dippings, make sure you season the fried Kangkong with pinch of salt and pepper right after you take it out of the frying pan so they are not bland. You could also sprinkle it with garlic or onion powder and chili pepper if you want or just put basil because basil has a distinctive taste that is good with this dish.

Here are some dipping sauce you might wanna try:

 

Garlic-Mayonnaise Dip

Mix all of these below:
1 cup low fat mayonnaise
1 tbsp. Worcestershire sauce
1 cup cottage cheese
1/2 teaspoon minced garlic
dash of pepper

Toyomansi Dip

Mix all of these below:
1/4 cup Soy Sauce
1/3 cup Calamansi or Lemon Juice
Pinch of Sugar
2 tbsp. Sesame Oil(optional)
1/4 tsp Chili pepper (optional)

 

You can also mix ketchup and mayonnaise or just use your regular Thousand Islands or Caesar salad dressing.

Share and enjoy!

 

Summary
Recipe Name
Crispy Kangkong Recipe
Published On
Preparation Time
Cook Time
Total Time
Average Rating
2.5
Based on 14 Review(s)

Author:

My mission for this site is simple: to compile all recipes from different countries and to let everyone have the chance to explore and taste the goodness of a variety of dishes wherever you are in the world. With that being said, I am hoping that everyone would share their own stories and give their insights on how they make each recipe better and

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