Ingredients:

• 1/2 cup cornstarch
• 1/2 cup all purpose flour
• 1 tsp baking powder
• 1/2 tsp HG Seaweed Salt
• 1 cup ice cold water
• 1 bunch alugbati leaves
• 1/3 cup fresh basil leaves
• Vegetable oil for frying

Dip:

• 1/2 cup Greek yogurt
• 1/4 cup ripe mango (mashed)
• 1/4 cup ripe avocado (mashed)

Procedure:

• 1. Make the tempura batter: combine cornstarch, baking powder, flour, seaweed salt and pepper. Then add in the cold water. Mix well.
• 2. Pre-heat vegetable oil for frying.
• 3. Dredge alugbati leaves in tempura batter and deep fry until golden.
• 4. Drain excess oil in paper towels.
• 5. Make the dip by combining all its ingredients. Season with a little seaweed salt and pepper.