How to Make Crispy Water Spinach With Spicy Soy-Vinegar Dip
Water spinach (also known as Chinese watercress) is one of the most affordable leafy greens. It's a great source of vitamins and minerals that help maintain healthy skin. These are the reasons why I really enjoy eating water spinach. In this dish, I used my recipes for the four-ingredient crispy batter recipe and the spicy soy-vinegar dip. Learn how I turned a simple water spinach into a very appetizing side dish.
- 30 pieces kangkong leaves, large
- half recipe homemade crispy batter, (with a twist) -- check recipe below
- full recipe spicy soy-vinegar dip, -- check recipe link above
- cooking oil, for frying
Half Recipe of Our Homemade Crispy Batter with a Twist
- 1 cup all purpose flour
- 3/4 + 1/8 cup water
- 1/2 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
For Preparing the Crispy Batter:
- 1 Large Bowl
- 2 Medium Bowls
- 4 Small Bowls
- Measuring Cups
- Measuring Spoons
For Frying the Dish:
- Frying Pan
- Slotted Spatula
- Strainer (optional)
- Bowl (optional)
- Rinse water spinach leaves with clean water. Allow it to dry up a bit. Set aside.
- Prepare the batter recipe.
- Heat cooking oil in a frying pan.
- Coat the entire leaves with the batter.
- Deep fry until golden brown.
- Line plate with paper towel to absorb excess oil.
- Serve with the spicy soy-vinegar dip.
Tips and Techniques
- Use cold water when washing leafy vegetable to maintain its freshness.
- Wash the water spinach thoroughly to get rid of all the dirt.
- Drain excess oil using kitchen towel or paper bag.
- Leave them uncovered after frying to maintain its crunchiness.
- Cook this minutes before eating a meal as it's crispier when freshly cooked.
© 2018 Dred Cuan