Mix rice flour, wheat flour, AJI-NO-MOTO®, salt and cold water. Mix until well combined.
Heat the cooking oil. Coat the spinach leaves with the batter. Fry until golden yellow.
To prepare the sauce, dissolve palm sugar with water in a pot.
Add in red chilli, ginger, AJI-NO-MOTO®, salt, vinegar and fish sauce. Simmer over low heat.
Add in cornstarch mixture and stir until thickened. Remove from heat.
Add in coriander leaf and mix well.
Ready to serve.