Crispy battered water spinach leaves
Crispy kangkong leaves, lightly coated in cornstarch batter and then fried until golden and crunchy, perfect as an appetizer.
Kangkong, also known as water spinach, is prepared here as chips: the leaves are dipped in a light batter and then deep-fried. The stems can be used in another dish.
Ingredients and directions
- Prep time15 min
- Cook time10 min
- Resting30 min
- Total55 min
- DifficultyEasy
- CostBudget
- Cooking methodfrying
- Estimated cost$1.67 $0.42 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
- Vegetarian
Ingredients
people
- $0.40
- $0.82
- $0.10
- $0.02
- $0.13
- $0.20
Prices from US supermarkets for 5 of 6 ingredients; Belgian prices for the rest.
Directions
- Separate the kangkong leaves, wash them, and dry them. Save the stems for another use. ≈ 2 min
- In a bowl, whisk together the egg, add the water, flour, cornstarch, salt, and pepper, and mix well. ≈ 4 min
- Heat the frying oil.
- Dip each leaf individually in the batter, then spread it out before placing it in the oil and fry until golden and crispy. Drain.
The bill
Crispy battered water spinach leaves
- 1 egg$0.40
- 190 g of cornstarch$0.82
- 60 g of flour$0.10
- ½ teaspoon of salt$0.02
- 1/4 teaspoon of pepper$0.13
- 120 ml of frying oil$0.20
Total$1.67
that's $0.42 per person
Estimated price; varies by store.
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