Craving a vibrant and flavorful side dish that's both healthy and incredibly addictive? Look no further than Thai Crispy Kang Kong! This simple Vietnamese recipe transforms humble water spinach into a crispy, garlicky delight. The secret lies in the perfect balance of heat, garlic, and a touch of sweetness, creating a dish that's both satisfying and surprisingly easy to make. Forget complicated techniques and lengthy prep times; this recipe is perfect for weeknight dinners or impressive gatherings alike. The fresh, slightly bitter taste of the kang kong is beautifully contrasted by the rich savory sauce.
Ready to experience the satisfying crunch and irresistible flavor of perfectly crispy kang kong? This step-by-step guide will walk you through each stage, ensuring you achieve restaurant-quality results in the comfort of your own kitchen. From selecting the freshest ingredients to mastering the perfect cooking technique, we'll cover everything you need to know to create this unforgettable dish.
Tools Needed
- Whisk
- Frying Pan
- Plate
Ingredients
- Kang Kong (Water Spinach): 1 bunch
- Rice Flour: 1/2 cup
- Tapioca Flour: 1/2 cup
- Salt: a pinch
- White Pepper: a little bit
- Egg: 1
- Water: 1/4 cup
- Cooking Oil: enough for frying
- Paper Towels: several sheets
Step-by-Step Instructions
Step 1. Prepare the Kang Kong and Batter
- Pick the top parts of the kang kong and pinch them into bite-sized pieces. Set aside.
- In a bowl, whisk together rice flour, tapioca flour, salt, and white pepper.
- Add the egg to the flour mixture and gently mix until combined.
- Add water to the batter and mix well until smooth and a bit thin. This is the correct consistency.
Step 2. Fry the Kang Kong
- Heat cooking oil in a frying pan over medium heat.
- Dip each piece of kang kong into the batter and fry one by one until golden brown and crispy, but be careful not to overcook.
- Remove any oil bubbles from the pan before frying the next batch to ensure even cooking.
Step 3. Drain Excess Oil
- Remove the fried kang kong from the pan and place them on a plate lined with paper towels to absorb excess oil.
Step 4. Fry Remaining Kang Kong
- Repeat steps 6-8 until all the kang kong is fried.
Read more: Crispy Garlic Green Beans: A Mom's Recipe
Tips
- Don't overcook the kang kong; otherwise it will become too brown.
- Line your serving plate with paper towels to absorb extra oil after frying.
- Remove oil bubbles from the pan between batches for better results.
Nutrition
- Calories: approximately 250-300
- Fat: 15-20gg
- Carbs: 20-25gg
- Protein: 3-5gg
FAQs
1. Can I use frozen kang kong instead of fresh?
It's best to use fresh kang kong for the optimal crispy texture. Frozen kang kong tends to become mushy when stir-fried.
2. What can I substitute for fish sauce?
Soy sauce or a combination of soy sauce and oyster sauce can be used as a substitute for fish sauce, but the flavor will be slightly different.
3. How do I prevent the kang kong from becoming soggy?
Ensure your wok or pan is very hot before adding the kang kong and stir-fry it quickly over high heat. Don't overcrowd the pan.
So there you have it – a simple yet incredibly flavorful Thai Crispy Kang Kong dish that's ready in minutes. This recipe is a perfect addition to any meal, offering a delightful contrast of textures and tastes. Enjoy the satisfying crunch and unforgettable flavor of this easy-to-make Vietnamese favorite!