Water Spinach with Coconut and Spicy Dressing

Name: Water Spinach with Coconut and Spicy Dressing (Pelecing Kangkung)
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 1 cup (100 g) freshly grated coconut; 1 teaspoon shaved palm sugar or dark brown sugar; 1 teaspoon freshly squeezed lime or lemon juice; 10 oz (300 g) water spinach (kangkung) or regular spinach; 1 clove garlic, peeled; 1 kaffir lime leaf; ½ teaspoon dried shrimp paste (trasi), dry-roasted; 1 teaspoon salt; 3 bird’s-eye chilies or red finger-length chilies, deseeded; 4 limes, halved, to serve; 2 tablespoons roasted unsalted peanuts; 2 tablespoons warm water

Pelecing Kangkung

Preparation info

Serves
4

Difficulty
Easy
Ready in
25 min

Appears in

The Food of Indonesia

By Heinz Von Holzen

Published 2015

About

Ingredients

10 oz (300 g) water spinach (kangkung) or regular spinach
1 kaffir lime

Asia
Indonesia
Side dish
Fish course
Pescatarian
Spicy
Gluten-free
South East Asia

Method

Wash the spinach well and discard the tough stems. Cut into lengths. Blanch in boiling water for 1 to 2 minutes, then set aside on a plate.
Grind the kaffir lime leaf, garlic, palm sugar and grated coconut in a blender until fine and set aside in a bowl, then grind the chilies, dried shrimp paste, salt, lime or lemon juice and water to a smooth paste.