# 4 bunches kangkong leaves, cleaned
# 1-1/2 cup water
# 3 cups corn starch
# 5 cups cooking oil
# 1 cup flour
# salt and monosodium glutamate ( MSG) to taste
# 1 pc boiled egg, grated medium
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Wash kangkong and drain leaves thoroughly.
Remove leaves from stem. Set aside.
In a clean mixing bowl combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ).
Mix until smooth in consistency.
Heat oil to 250?F and reduce fire to medium.
Dip kangkong leaves one by one in batter and deep fry until crispy.
Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves.
Serve with sauce on the side.