Crispy kangkong leaves, perfect for dipping in your favorite sauce. Absolutely delicious!
Let's start cooking!
Step 1 - Make batter and coat kangkong leaves
- In a bowl, mix plain flour, corn flour, 1 egg, 1 tsp baking powder, 1 Tbsp salt, 1 tsp white sugar and 440 ml water until smooth and no lumps.
- Coat kangkong leaves in batter.
Substitute kangkong with spinach leaves.
Step 2 - Deep-fry kangkong leaves
In a pot, heat up enough vegetable oil for deep-frying. Once oil is hot, deep-fry kangkong leaves for 2 to 3 minutes until golden brown and crispy.To test that the oil is hot enough for deep-frying, you can drop a 1 tsp of batter into the oil -it should sizzle and cook quickly.
Place onto a paper towel-lined plate once cooked.Serve with any sauce of your choice such as sambal belacan or garlic aioli.
Plate and serve!
Transfer deep fried kangkong leaves into serving plate or dish and serve hot.