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Method:
Wash water convolvulus and separate the
leaves from the stalks. Cut the stalks into 2-cm pieces.
Soak leaves and stalks in iced water for 30 minutes. In a deep
bowl, make a dipping batter by combining flour, cornflour, egg and the
500 ml water. Mix until batter is smooth. Drain water
convolvulus leaves and stalks and pat dry with paper towels.
Heat cooking oil in a wok. Dip leaves and stalks in the batter
and fry four or five pieces at a time in the hot oil, turning once.
Cook until the leaves firm up and become crisp, about 1 to 2 minutes
on each side. Remove from oil and drain on paper towels.
Serve with Sour Cream-Mayonnaise Dip (refer Philippines recipes).
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