While kangkong is mostly associated with Pork Sinigang, Apan-apan and other recipes, it makes a good appetizer and snack when fried ala tempura and partnered with a delicious dip.
- 4 bundles kangkong, pick out the "good leaves"
- 1 cup flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper
- 1 piece raw egg
- 1 cup ice cold water
- Oil for deep-frying
- Combine flour, egg, salt, onion & garlic powder and water. Mix well and set aside.
- In a pan ,place enough cooking oil for frying.
- When the oil is hot enough, dip the kangkong in the batter making sure it is coated enough.
- Fry the coated kangkong leaves until crispy. Do not fry them all at once. Just place 3-4 leaves at a time or depending on the size of the pan.
- Place fried kangkong leaves in a plate lined with paper towels to absorb excess oil
- Transfer to a plate and serve with dip of choice.
For the dip, a simple mix of mayonnaise and tomato ketchup would do. Sometime I add garlic and/or onion powder for extra flavor. A mix of vinegar, soy sauce, onions and sugar also makes an appetizing dip.