Crispy Kangkong (Crispy Swamp Cabbage)

Ingredients

• 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

Procedure:

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.