Back to 4 servings 500 g kangkung (water spinach), about 1 lb, trimmed of woody roots 2 tbsp dried shrimp, soaked in hot water, soaking liquid reserved 6 dried chillies, seeds removed, soaked until soft 2 bird's eye chillies, chopped 2 red chillies, seeded and chopped 6 shallots, peeled and chopped 3 garlic cloves, peeled and chopped 1 tsp belacan (shrimp paste), toasted dry first 3 tbsp vegetable oil, for frying the sambal 0.5 tsp salt, adjust to taste 0.25 tsp sugar, optional 0.333 cup water, to help the greens steam
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1 Step 1: Trim the kangkung, discarding the thick woody ends. Wash thoroughly to remove grit, then cut the stems into 6 to 8 cm lengths and keep the stems and leaves separate.2 Step 2: Toast the belacan in a dry pan over low to medium heat until fragrant and crumbly, about 1 minute. Set aside.3 Step 3: Soak the dried chillies and dried shrimp separately in hot water for about 10 minutes until soft. Drain, reserving a little of the shrimp soaking liquid, and roughly chop the chillies.4 Step 4: Blend or pound the soaked dried chillies, dried shrimp, fresh chillies, shallots, garlic and toasted belacan into a smooth paste, adding a splash of the shrimp liquid if needed to loosen.5 Step 5: Heat the oil in a wok over medium heat. Fry the sambal paste, stirring constantly, for 3 to 5 minutes until it is fragrant, darkened slightly and the oil separates at the edges. Watch closely so it does not burn.6 Step 6: Turn the heat to high and add the kangkung stems. Stir-fry for 1 to 2 minutes until they begin to soften, then add the leaves.7 Step 7: Pour in the water and toss for 1 to 2 minutes until the leaves wilt but the stems stay slightly crisp. Season with salt and sugar to taste, then serve immediately.getsaucepan.com/r/3454e386-0d73-5217-86ef-7c2249241437
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