Kangkung Belacan
Water spinach flash-fried with shrimp paste and chilli so the stems stay crunchy.
Prep
10 min
Cook
8 min
Total
18 min
Serves
4
Per serving
142 kcal
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Instructions
Step 1: Pound the chillies, shallots, garlic and belacan into a rough paste.
Step 2: Heat the oil in a wok until it shimmers.
Step 3: Fry the paste for two minutes until fragrant.
Step 4: Add the water spinach stems first and toss for one minute.
Step 5: Add the leaves and a splash of water and toss for another two minutes.
Step 6: Season with sugar and salt and serve immediately while bright green.
Ingredients
Quantities update automatically for 4 servings.
- 500 gWater spinach — cut into lengths
- 3 wholeRed chilli
- 4 wholeShallot
- 3 clovesGarlic
- 1 tspBelacan — toasted
- 3 tbspVegetable oil
- 1 tspSugar
- ½ tspSalt
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 142 kcal
- Protein
- 4.6 g
- Carbohydrates
- 8.2 g
- Fat
- 10.6 g
- Saturated fat
- 1.6 g
- Fibre
- 3.2 g
- Sugar
- 3.4 g
- Sodium
- 680 mg
These figures are estimates for general information only and are not medical or dietary advice.