When your family eats Sinigang almost every week, chances are, there’s always an abundant supply of kangkong lying around in your fridge’s vegetable compartment. Kangkong (or water spinach) is uber cheap and it’s available all year round. A bundle of kangkong costs about P15 (US$.30) at the grocery and, perhaps, even cheaper at the public market.
Aside from Sinigang, kangkong can also be cooked as adobo, topped with some crispy garlic and savory dark sauce, which can be a fantastic side dish to your fried or grilled seafood, chicken, or pork. But today, we’re making Crispy Kangkong.
Crispy Kangkong is also a tasty appetizer, typically served in restaurants (which may sometimes cost a little more than it should be). But now, you can simply make them at home. The kangkong leaves are coated in spiced batter before frying them in hot oil. Drain the excess oil on a paper towel and that’s it, ready to be served. Easy-peasy!
Check out the complete recipe below:
Crispy Kangkong Recipe
You will need:
- 1 tbsp all-purpose flour
- 1 tbsp cornstarch
- 1 tsp ground pepper
- 1/2 tsp salt
- 1 tsp garlic powder
- 3 tbsp water
- 1 bunch kangkong (water spinach), leaves and young stalks
- oil for frying
- In a bowl, mix flour, cornstarch, pepper, salt, garlic powder, and water until it forms a batter. It should have a glue-like consistency.
- Heat oil in a pan over a medium temp. Dip a kangkong leaf into the batter making sure it’s fully coated. Fry the kangkong leaf for about 30 seconds. Flip over to cook the other side for another 30 seconds. Place the kangkong leaf on a baking rack or paper towel to drain the excess oil.
- Serve with your favorite dip.