Singaporean and Malaysian · side
Kangkung Belacan (Stir-fried Water Spinach with Shrimp Paste) A quick and easy stir-fry of water spinach with a fragrant paste of shrimp paste, dried shrimp, garlic, onion, and chillies, popular in Singapore and Malaysia.
total 15 min
prep 10 min
cook 5 min
servings 2 Original recipe on singaporeanmalaysianrecipes.com
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Back to 2 servings 2 clove 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 60 ml water
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1 Step 1: Peel and quarter the onion, peel the garlic and roughly chop the chillies (in 2-3 pieces).2 Step 2: 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.3 Step 3: Rinse and chop the kangkung into roughly equal lengths, measuring about 5cm (2in). Separate the harder stalks from the leaves, as the stalks will need cooking slightly longer.4 Step 4: Heat oil in a frying pan on medium-high heat and fry the ground ingredients until fragrant, for about a minute.5 Step 5: Add the kangkung stalks, stir, then add the water. Mix again and leave to cook for 2 minutes.6 Step 6: 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!7 Step 7: Check seasoning and stir in the salt if you want it saltier (the shrimp paste and dried prawns are salty ingredients). Serve immediately.getsaucepan.com/r/51397c6a-90b2-4ea3-ab6a-23426fac34bc · Original: https://www.singaporeanmalaysianrecipes.com/kangkung-belacan-recipe/
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