300 g kang kong (water spinach) leaves
300 g plain flour
150 g corn flour
1 tsp baking powder
1 tbsp salt
1 tsp white sugar
440 ml water
vegetable oil (for deep frying)
| To test that the oil is hot enough for deep-frying, you can drop a 1 tsp of batter into the oil - it should sizzle and cook quickly.
Transfer deep fried kangkong leaves into serving plate or dish and serve hot. Serve with any sauce of your choice such as sambal belacan or garlic aioli.