Korokke (Tuna and Water Spinach Fritters) is a traditional Palauan recipe for a classic fritter of tuna and greens served with a dipping sauce. The full recipe is presented here and I hope you enjoy this classic Palauan version of: Tuna and Water Spinach Fritters (Korokke).
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Kangkum (also kangkong or kangkung), Ipomoea aquatica is most widely known as kangkong (also spelled kangkung), its common name in Maritime Southeast Asia, which likely originates from either Malay or one of the languages of the Philippines. It is also known as water spinach, river spinach, water morning glory, water convolvulus, or by the more ambiguous names Chinese spinach, Chinese watercress, Chinese convolvulus or swamp cabbage. It was probably introduced into Palau by the extensive contact between the island and the Philippines. If you have an African store nearby you can substitute shredded sweet potato leaves. Otherwise I would suggest a blend of spinach and chard for the texture, though the flavour will be different.
Ingredients:
2 tins of Tuna
100g Kangkum (water spinach) Leaves (or substitute a blend of spinach and chard)
1/2 Medium-sized Onions, finely diced
4 tbsp Soy Sauce
2 tsp Salt
300g Flour
2 Eggs
500ml Water (add More if needed)
oil for shallow frying
For the Dipping Sauce:
2 tbsp onion
1/2 tsp finely-chopped chilli
2 tbsp lime juice
3 tbsp soy sauce
Method:
Drain and flake the tuna then transfer to a bowl. Add the greens and onion then mix together.
Sift over the flour and salt then crack in the eggs before adding the soy sauce.
Blend to combine then add enough water to make a fairly runny batter.
Heat oil to a depth of about 1cm in a large pan over medium heat. Once the oil is hot add about 4 tbsp of the tuna and greens batter per fritter.
Fry for about 4 minutes on the first side, until golden brown and cooked. Flip over and cook for about 4 minutes on the other side.
For the dipping sauce, simply mix the ingredients together. Serve the fritters accompanied by the dipping sauce.
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