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