Compiled Recipe – KangKong Tempura

Kangkong Tempura

* 2 bundles kangkong (water spinach), about 30 pieces
* ½ cup all purpose flour
* ½ cup cornstarch
* 1 egg
* 1 cup ice cold water
* oil (for deep frying)
* ¾ cup water
* 1 tbsp dashi granules
* ¼ cup mirin
* 3 tbsp soy sauce
* sesame oil
* ginger, grated

1) Pick leaves from kangkong. Mix all purpose flour, cornstarch and 1 egg. Mix in ice cold water. Heat oil in a deep pan. Dip a leaf in batter, sprinkle sesame seeds. Deep fry until lightly browned, about 1 minute; drain. Repeat with remaining leaves.

2) Make the sauce: Simmer water, dashi granules, mirin and soy sauce for 5 minutes. Add a few drops of sesame oil and 1 teaspoon grated ginger.



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