Yield: 2-3 pax
Ingredients:
- 50grams Kamote Tops
- 1cup cornstarch
- 2pcs egg white
- Pinch of salt and white pepper
- 2cups cooking oil
- Boyong’s Bagoong (original or spicy) for the sauce
Preparations:
- Batter Mixture: Mix cornstarch, eggwhite, pinch of salt and white pepper in a mixing bowl.
- Heat the cooking oil in a pan.
- Coat the Camote tops with the Batter Mixture, then deep fry until cooked.
- Serve while hot.
