Ingredients

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

Method 

1. Clean kangkong and draw off leaves thoroughly. 
2. Remove leaves from stem. Set aside. 
3. Combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ) in a clean mixing bowl.Mix until smooth in consistency.
4. Heat oil to 250°F and reduce fire to medium. Dip kangkong leaves one by one in batter and deep fry until crispy. 
5. Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves. Serve with sauce on the side.