Kangkung Belachan

Water Spinach Stir-fried with Spicy Prawn Paste

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
The Food of Singapore: Simple Street Food Recipes from the Lion City

By Djoko Wibisono

Published 2015

  • About

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


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


  1. 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.
  2. To prepare the Spice Paste, grind the ingredients in a mortar or blender, adding a little oil if necessary to keep the blades turning.
  3. Heat the oil in a wok and stir-fry the groun