Kangkung Belachan

Name: Kangkung Belachan
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 6
Cuisine: Singaporean
Ingredients: 750 g (1½ lbs) kangkung (water spinach), washed and cleaned, tough bottom ends of stems and wilted leaves discarded; 2½ cm (1 in) fresh ginger, peeled and sliced; 2-3 tablespoons oil; ½ teaspoon pepper; 6 cloves garlic, peeled; 2 teaspoons belachan (dried prawn paste); 2-4 teaspoons sugar; ½ teaspoon salt; 3 tablespoons dried prawns, soaked in water to soften, then coarsely ground in a mortar or blender; 1 red finger-length chilli, thinly sliced; 1 tablespoon soy sauce; 6 shallots, peeled; 5-8 red finger-length chillies, deseeded and sliced; 1 teaspoon sesame oil

Water Spinach Stir-fried with Spicy Prawn Paste

Preparation info

Serves
6

Difficulty
Easy
Ready in
30 min

Appears in

The Food of Singapore

By Djoko Wibisono

Published 2015

About

A popular method of cooking this excellent leafy green vegetable using both Malay and Chinese seasonings.

Ingredients

750 g (1½ lbs) kangkung (water spinach), washed and cleaned, tough bottom ends of stems and wilted leaves discarded
2-3

Asia
Singapore
Fish course
Side dish
Pescatarian
Street Food
South East Asia

Method

Use only the tender tips and leaves of the kangkung, and discard the tough stems. Wash the leaves and stems thoroughly in several changes of water to remove any grit.
To prepare the Spice Paste, grind the ingredients in a mortar or blender, adding a little oil if necessary to keep the blades turning.
Heat the oil in a wok and stir-fry the groun