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Kangkong Tempura Recipe

Dip crispy kangkong into tempura sauce!

Posted by: Len Santos-Ding of Feed 5000 | Jan 5, 2017

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IMAGE Toto Labrador

This kangkong (water spinach) recipe is a crunchy, Asian-inspired snack. Make crispy kangkong (water spinach) even better with a tempura dipping sauce!

Prep Time

5 mins

Cooking Time

10 mins

Ready In

15 mins

Yield

4

Cuisine

Filipino

Cooking Method

deep fry

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

How to Make Kangkong Tempura

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.

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