Crispy Kangkong with Creamy Tuna Dip2017-11-29
¼ k. kangkong leaves, washed & drained
1 egg, beaten
1 cup cold water
1-½ cups cornstarch
½ cup cake flour
½ tsp. salt
¼ tsp. pepper
For the dip, combine:
1 (184 gms.) can Century Tuna Chunks in Vegetable Oil, drained
¼ cup onions, chopped
2 tbsps. chives, chopped
½ cup cheese, grated
1 cup mayonnaise
Mix the egg, cold water, cornstarch, cake flour, salt and pepper in a bowl. Add the kangkong leaves and mix until all the leaves are coated with the batter.
Heat cooking oil in a pan. Fry the leaves until crispy and golden brown.
Strain the cooked pieces for excess oil; set aside. Serve with dip.