Crispy Water Spinach (crispy Kangkong)

Crispy Water Spinach (Crispy Kangkong) is a popular and delicious dish in Kapampangan cuisine. It's a simple yet flavorful way to enjoy water spinach, also known as kangkong, with a crispy texture that makes it a delightful appetizer or side dish.

Crispy Water Spinach (crispy Kangkong)

Ingredients

  • 1 bunch of water spinach (kangkong), washed and trimmed
  • 1 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup vegetable oil for frying

Instructions

  1. In a bowl, mix the cornstarch, salt, and black pepper.
  2. Coat the water spinach with the cornstarch mixture, shaking off any excess.
  3. Heat the vegetable oil in a pan over medium heat.
  4. Fry the coated water spinach in batches until crispy and golden brown, about 2-3 minutes per batch.
  5. Remove the crispy water spinach from the oil and drain on paper towels to remove excess oil.
  6. Serve hot and crispy.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
10 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
120 per serving
Carbohydrates
15g
Protein
5g
Fat
6g

Supplies

Frying pan Tongs Paper towels

Tools

Knife Bowl

Serving suggestions

Serve the crispy water spinach with a side of sweet chili sauce for dipping.

Tips & tricks

Make sure the oil is hot enough to achieve a crispy texture without absorbing too much oil.

Cost

$5