Crispy KangKong (Water Spinanch)

Ingredients:

4 bunches kangkong leaves, cleaned
1-1/2 cup water
3 cups corn starch
5 cups cooking oil
1 cup flour
salt and monosodium glutamate ( MSG) to taste
1 pc boiled egg, grated medium

How to Cook:

• Wash kangkong and drain leaves thoroughly.
• Remove leaves from stem. Set aside.
• In a clean mixing bowl combine cornstarch, flour, egg, MSG, salt and water ( butter mixture). 
• Mix until smooth in consistency.
• Heat oil to 250°F and reduce fire to medium.
• Dip kangkong leaves one by one in batter and deep fry until crispy.
• Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves.