Kangkong Chicharon


* 1 bundle Kangkong * 1 piece whole egg * 1/2 cup all purpose flour * 1 1/4 cup cornstarch * 1 cup cold water * 1/4 teaspoon salt * 1/4 teaspoon pepper * Cooking oil


# Separate the leaves from stalk. (use stalk for other cooking) # Wash leaves and drain well. # In a mixing bowl, beat egg # Add cold water, cornstarch, flour, salt and pepper. # Whisk well. # Heat oil in a deep fryer. # Dip Kangkong in batter and let excess batter drip before deep-frying. # Cook until nice and crunchy. # Drain well in a kitchen towel. # Serve with any favorite dip.


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