Crispy Asian Watercress

In Fry, Gluten-free, Wok on January 14, 2015 at 6:32 am


My husband made this for lunch today. It’s very yummy and easy to make.

You will need:

  • 2 cups of Asian Watercress leaves (washed and dried)
  • 1/4 cup rice flour seasoned with a bit of salt, smoked paprika, and freshly ground pepper
  • 1 egg white
  • 2 tablespoons sunflower or safflower oil for frying

  • Dip each leaf in the egg white then dust with the flour mix.

    Heat the oil then fry the leaves till the coating is light brown.

    Rest on a kitchen towel then transfer to a platter. Serve with ginger chili oil.




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