Kangkung Belacan Stir Fried Water Spinach With Shrimp Paste Recipes

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KANGKUNG BELACAN (STIR-FRIED WATER SPINACH WITH SHRIMP PASTE)



Kangkung Belacan (Stir-fried Water Spinach with Shrimp Paste) image

Get your kangkung belacan recipe here! It's a quick and easy water spinach stir-fry that is popular in Singapore and Malaysia.

Provided by Azlin Bloor

Categories     Side Dish

Time 15m

Number Of Ingredients 8

2 cloves garlic
1 small onion
2 fresh red chillies
1 tsp shrimp paste (belacan)
1 Tbsp dried shrimp (udang kering)
300 g kangkung
1 Tbsp vegetable oil
salt if needed

Steps:

  • Peel and quarter the onion, peel the garlic and roughly chop the chillies (in 2-3 pieces).
  • Place all the paste ingredients into a chopper and chop to a fairly fine paste.You could use a pestle and mortar, if you like. If you are, soak your dried prawns in very hot water for 10 minutes. Then drain and pound.
  • Rinse and chop the kangkung into roughly equal lengths, measuring about 5cm/2 inches. Separate the harder stalks from the leaves, as the stalks will need cooking slightly longer.
  • Heat oil in a frying pan on medium-high heat and fry the ground ingredients until fragrant, for about a minute.
  • Add the kangkung stalks, stir, then add the water. Mix again and leave to cook for 2 minutes.
  • Now add the kangkung leaves, give it a quick stir just to let the leaves wilt. You don't want to cook it for more than 30-60 seconds. Take it off the heat.Like spinach, kangkung cooks quickly and is best eaten with a slight crunch as is true for all vegetables!
  • Check seasoning and stir in the salt if you want it saltier (the shrimp paste and dried prawns are salty ingredients). Serve immediately.

Nutrition Facts : Calories 152 kcal, Carbohydrate 12 g, Protein 13 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 113 mg, Sodium 524 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving

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