Ingredients
1lb Kangkung [also called Water Spinach or Water Convolvulus], washed well in water, drained and cut into 2-3 inch lengths
3 tbsp peanut or vegetable oil
1½ tsp sugar salt
2 tbsp dried shrimp
3 tbsp or to taste, chili paste
6 shallots, peeled
4 cloves garlic, peeled
2 tsp belacan, also spelt belachan or blacan [dried shrimp paste]
[Items in red to be ground or blended]
Directions
Soak dried prawns in hot boiling water till softened, drain, reserve some of the liquid Using a mortar & pestle or blender, grind the softened dried prawns, shallots, garlic, belacan, chili paste into a chunky paste Heat wok on high, add 2 tbsp peanut or vegetable oil, stir-fry the paste for 1-2 mins, reduce heat cook until quite toasted and turns a shade darker - careful not to burn! Add the kangkung, sugar, and salt if necessary [*Note: belacan is salty] Stir-fry on high heat, about 2-3 mins Dish onto a serving dish while it is still quite crisp and serve hot immediately
