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1. Remove the kangkong leaves. Wash in water and dry. Use the stems in other recipes (e.g. sinigang).
2. Mix the egg, water, cornstarch, flour, salt and pepper in a bowl. Add the kangkong leaves and mix until all the leaves are coated with the batter.
3. Heat cooking oil in a pan. Fry the leaves until crispy and golden brown. Strain the cooked pieces for excess oil.
An alternative to kangkong is spinach which is gaining popularity in most of the Filipino specialty restaurants as an appetizer. Dip in mayonnaise.
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