Kangkung belacan (water spinach with shrimp paste)

One of Malaysia's most popular vegetable sides: water spinach stir-fried over high heat with a punchy shrimp-paste sambal. Served at almost every eatery.

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Method

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1. Wash the water spinach, trim off the tough stem ends, and cut the rest into 8 cm pieces, keeping the stems separate from the leaves.
2. Toast the shrimp paste in a dry pan for 1-2 minutes, until fragrant and crumbly. ⏱ Timer: 1 min
3. Pound the toasted paste with the shallots, garlic, chilli and dried shrimp into a rough paste in a mortar.
4. Heat the oil in a wok over high heat, and fry the spice paste for 1 minute. ⏱ Timer: 1 min
5. Add the stems and toss for 1 minute, then the leaves, sugar and water, and fry over high heat for 1-2 minutes, until the leaves just wilt. ⏱ Timer: 1 min
6. Serve immediately with rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Frying the shrimp paste has a strong smell — do it with a window open.
• Water spinach is sold at Asian grocers; spinach or chard also work, with a shorter cooking time.

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• Kaeng massaman (massaman curry with beef and potatoes)
• Kaeng pa (spicy coconut-free "jungle" curry)

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