Water Spinach Crisp Recipe
Ipomoea aquatica, or water spinach, grows in tropical climates worldwide. It is also known as Chinese spinach, river spinach and a variety of regional names. This recipe is from the Phillipines, where it is called kangkóng. The green leaves are dipped in an egg coating and then fried to make this unusual Filipino crisp.
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In the Philippines, water spinach is known as kangkong or Chinese spinach. This is also one of the most common vegetable ingredient in some Filipino dishes. The recipe I'm sharing is unique and not usually made for everyday meals. Also this crispy spinach recipe is kid friendly.
Total Time: 15 minutes
Yield: 30 pieces
- water spinach leaves
- 1 large egg, beaten mixed with salt and pepper
- 1 cup cornstarch
- vegetable oil
- Dip each leaf in beaten egg.
- Roll into cornstarch.
- Dip fry each leaf. Wait until golden brown or until crisp. Careful not to overcook or the coating and even the leaves will fall apart.
- Place fried leaves on a plate with paper towel to remove excess oil.
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