Print
Email
Add a photoA nice and fun toeat appetizer. This is a must try.
Ingredients
- Bunch of Kangkong Leaves, stalks removed
- BATTER • 1/2 cup All-purpose Flour
- 1/2 cup Cornstarch
- 1 tsp Baking Powder
- 1 tsp Garlic Powder (optional)
- 1 tsp Onion Powder (optional)
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 cup ICE COLD Water
- Canola Oil for Frying
- DIPPING SAUCE
- 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)
Directions
- Mix together the batter ingredients and place inside the refrigerator while the Kangkong is being prepped.
- Pat dry the separated Kangkong leaves, and dredge in cornstarch. Set aside.
- Heat up the cooking oil using medium low heat.
- Take out the batter mix from the ref and dip each Kangkong leaf, and drop one by one without crowding them in the oil.
- Cook until golden brown about 1-2 minutes, or until golden brown, then set on a paper towel to drain excess oil. Sprinkle with salt and pepper.
- Serve while hot with the dipping sauce.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 488g | |
| Calories 550 | |
| Calories from Fat 241 | 44% |
| Total Fat 27.31g | 34% |
| Saturated Fat 3.89g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6032mg | 251% |
| Potassium 271mg | 8% |
| Total Carbs 73.15g | 20% |
| Dietary Fiber 1.8g | 6% |
| Sugars 4.27g | 3% |
| Protein 4.79g | 8% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
