• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

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


  1. Wash water convolvulus thoroughly and drain in a colander. Pluck the leaves and discard tough fibrous stems.
  2. To make batter, sift both kinds of flours and baking powder into a mixing bowl.
  3. 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.
  4. Deep-fry in hot oil for less than a minute or until golden and crispy.
  5. Drain on absorbent paper and arrange the battered vegetable on a serving dish.
  6. Serve hot with chilli sauce if desired.
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