Crispy Kangkong

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 250F 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 dont 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.
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)