Sambal Kangkong (Water Spinach in Chilli Paste)
The key to good stir-fried kangkong is a very hot wok. If too much is cooked in one go, the wok wouldn't be hot enough. Hence, this recipe is for 250 g kangkong, which is only 150 g or so after trimming the roots. That's enough for 2 portions. If you need to make more, I suggest stir-frying the sambal in one go, then the kangkong in batches.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 250 g kangkong (water spinach)
- 3 dried chillies
- 1 tbsp dried prawns
- 1/2 tsp belacan
- 1 red chilli
- 2 bird's eye chillies
- 3 shallots
- 1 clove garlic
- 2 tbsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp sugar
Instructions
- 1
Trim and discard kangkong roots. Wash and drain. Chop 8 cm (3 inch) long. Press thick stems between fingers to break stem walls.
- 2
Trim dried chillies. Soak in water till soft, about 30 minutes. Drain and discard water.
- 3
Soak dried prawns in 1 tbsp water till soft, about 15 minutes. Drain, reserving soaking liquid.
- 4
Toast belacan till fragrant.
- 5
Wash and roughly chop chilli and bird's eye chillies. Peel, wash and roughly chop shallots and garlic.
- 6
Grind dried chillies, dried prawns, belacan, bird's eye chillies, shallots and garlic into smooth paste.
- 7
In a very hot wok, stir-fry sambal in vegetable oil over high heat till fragrant. Add salt and sugar. Stir through. Taste and if necessary adjust seasoning. Add kangkong and stir-fry till just wilted, 30 seconds or so, drizzling with the water for soaking dried prawns towards the end. Taste again and adjust seasoning if necessary.
- 8
Plate and serve immediately.