Yen Can Cook ~ Kangkung Belacan (Stir Fried Water Spinach with Shrimp Paste)

If there’s one dish that captures the bold, unapologetic soul of Malaysian cooking, it’s Belacan Kangkung — a fiery, aromatic stir-fry of water spinach cooked with pungent shrimp paste and chili.

Ingredients (Serve: 3-4)

1 bunch of Kangkung (Water Spinach) (about 250g), rinsed and drained 

6 – 8 medium sized prawns, peeled and deveined

Cooking oil 

Salt and sugar to taste

Sambal Belacan Paste

4 -5 dried chilies, soaked in hot water until soft

1 fresh red chili 

1 teaspoon Belacan (fermented shrimp paste) 

1 shallot

2 gloves garlic 

1/2 teaspoon sugar 

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Step 1: Cut the Kangkung into 2–3 inch lengths, separate the harder stalks from the leaves. Tough ends discarded.

Step 2: Blend or pound all Sambal Belacan ingredients together into a rough paste.

Step 3: Heat cooking oil in a wok, sear the prawns for 1-2 minutes on both sides until just cooked. Remove and set aside.

Step 4: In the same wok, add in the Sambal Belacan paste (Step 2) and stir-fry for 1–2 minutes until the the paste is fragrant.

Step 5: Add it the Kangkung stalks, stir to mix with the Sambal Belacan paste and let cook for 1 minute. Add the Kangkung leaves, give it a quick stir just to let the leaves wilted.

Step 6: Return the prawns (Step 3) to wok, stir everything together. Season with salt and sugar to taste.

Step 7: Serve.

HAPPY COOKING!  #stayhealthy #staysafe

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