Kang kong is a semi aquatic plant that also goes by the name water spinach. The main difference from spinach is that water spinach has crunchy stems, which is great for a beer battered recipe.

For my latest video recipe, I’m featuring just that: Beer Battered Kang kong.

The recipe takes less than ten minutes to make which is ideal for those who don’t have much time in the kitchen. But if you do have time to spare, then I suggest making tons of these because leftovers stay crunchy until the next day.



You could also serve these crunchy Kang kong at parties and get togethers.

When cooking, just make sure that the oil is very hot and that you’re using light beer, not dark. It also helps if your greens were rinsed and fully dried before frying.

To remove excess oil, you may serve the Kang kong on layers of paper towel.

I hope you enjoy this video recipe as much as I enjoyed shooting it for you. Let me know what you think!

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