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Spinach Tempura (Kripik Bayam) Recipe

Spinach Tempura (Kripik Bayam) Recipe

Spinach Tempura (Kripik Bayam) Recipe

Indonesians love to snack on pretty much everything and they’ve refined the art of turning the ordinary into something delectable and irresistible. Here, fresh spinach leaves are turned into a kind of tempura Indonesian style—crisp and flaky. Easy to prepare and popular with both kids and adults, Spinach Tempura is a fabulous staple as an appetizer and a great way to include some important nutrients in a tasty snack.

Ingredients :

    • Oil for deep-frying
    • Whites of 2 large eggs, and 1 yolk
    • 4 tablespoons all-purpose flour
    • 1/4 cup (65 ml) soda water
    • 20 large spinach leaves, rinsed and patted completely dry with a paper towel
    • Salt for sprinkling

Method :

    1. Heat the oil in a wok or deep frying pan over just a little lower than high heat.
    2. Whisk together the 2 egg whites and yolk until they are smooth. Add the flour and soda water. Whisk again until blended thoroughly and smooth.
    3. Dip each spinach leaf in the egg mixture thoroughly and gently slide into the oil. Fry the leaves on each side for a minute or so until golden brown. Drain on paper towels. Once all the leaves are fried and laid out together on the paper towel, sprinkle a dash of salt evenly over all the leaves. Serve immediately.

MAKES 20 CRISPS
PREPARATION TIME : 5 MINUTES
COOKING TIME : 2 MINUTES