Crispy Kangkong (Crispy Swamp Cabbage)

Wednesday, November 11, 2009


  • 4 bunches kangkong leaves, cleaned
  • 3 cups corn starch
  • 5 cups cooking oil
  • salt to taste
  • 1-1/2 cup water
  • 1 cup flour
  • 1 pc boiled egg, grated medium


  1. Clean kangkong and draw off leaves thoroughly.
  2. Remove leaves from stem. Set aside.
  3. Combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ) in a clean mixing bowl.
  4. Mix until smooth in consistency.
  5. Heat oil to 250°F and reduce fire to medium. Dip leaves one by one in batter and deep fry until crispy.
  6. Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves.
  7. Serve with sauce on the side.