Recipe Ingredient
- 150g water convolvulus
- Batter:
- 35g rice flour
- 100g plain flour
- 1/2 tsp baking powder
- 1/2 tsp chicken stock powder
- 1/2 tsp pepper
- 1/8 tsp sugar
- 130ml water
Instructions
- Wash water convolvulus thoroughly and drain in a colander. Pluck the leaves and discard tough fibrous stems.
- To make batter, sift both kinds of flours and baking powder into a mixing bowl.
- Add sugar, pepper and chicken stock powder. Make a well in the centre and gradually blend in water until batter is smooth. It should be slightly thick. Dip the water convolvulus leaves one or two at a time into the batter.
- Deep-fry in hot oil for less than a minute or until golden and crispy.
- Drain on absorbent paper and arrange the battered vegetable on a serving dish.
- Serve hot with chilli sauce if desired.
