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Saturday, September 7, 2013

Crispy Kangkong

1 bundle kangkong
bowl of ice cold water
1/4 cup cornstarch
2 egg whites
cooking oil for deep frying

For Dip:
seasoning sauce
chopped garlic
pepper to taste

Remove kangkong leaves from the stems and wash very well. Soak in a bowl of cold water. Pat dry each leaf with paper towels. 
Combine cornstarch and egg whites in bowl and beat with a wire whip. Dip each dried leaf in the batter. Fry leaves on both sides in heated cooking oil until coating hardens or is light brown. Drain cooked kangkong leaves on paper towels.
Serve with prepared mayonnaise dip.

For Dip:
Mix together mayonnaise, seasoning sauce, chopped garlic and pepper.

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