This kangkong (water spinach) recipe is a crunchy, Asian-inspired snack. Make crispy kangkong (water spinach) even better with a tempura dipping sauce!
Kangkong Tempura Recipe
Dip crispy kangkong into tempura sauce!
Ingredients
Kangkong Tempura Ingredients
- 2 bundles kangkong (water spinach) leaves about 30 pieces
- 1/2 Cup all-purpose flour
- 1/2 Cup cornstarch
- 1 Egg
- 1 Cup water ice-cold
- Oil for deep-frying
- 3/4 Cup water
- 1 tablespoon dashi granules
- 1/4 Cup mirin (japanese sweet rice wine)
- 3 tablespoons Soy Sauce
- sesame oil
- ginger grated
Instructions
- Pick leaves from kangkong. Mix all-purpose flour, cornstarch, and 1 egg. Mix in ice-cold water. Heat oil in a deep pan. Dip a leaf in batter; sprinkle with sesame seeds. Deep-fry until lightly browned, about 1 minute; drain. Repeat with remaining leaves.
- Make the sauce: Simmer water, dashi granules, mirin, and soy sauce for 5 minutes. Add a few drops of sesame oil and 1 teaspoon grated ginger.
Tried this recipe?Let us know how it was!
CONTINUE READING BELOW
