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Kangkung Belachan Recipe – Water Spinach Stir-fried with Spicy Prawn Paste Recipe

Kangkung Belachan - Water Spinach Stir-fried with Spicy Prawn Paste

Kangkung Belachan Recipe – Water Spinach Stir-fried with Spicy Prawn Paste Recipe

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

Ingredients :

  • 750 g (11/lbs) kangkung (water spinach), washed and cleaned, tough bottom ends of stems and wilted leaves discarded
  • 2-3 tablespoons oil
  • 3 tablespoons dried prawns, soaked in water to soften, then coarsely ground in a mortar or blender
  • 2-4 teaspoons sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 1 red finger-length chilli, thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Spice Paste

  • 21/2 cm (1 in) fresh ginger, peeled and sliced
  • 5-8 red finger-length chillies, deseeded and sliced
  • 6 shallots, peeled
  • 6 cloves garlic, peeled
  • 2 teaspoons belachan (dried prawn paste)

Method :

  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 ground dried prawns and the Spice Paste over medium heat for 5 to 7 minutes until fragrant. Add the sugar, sesame oil, soy sauce and sliced chilli, and stir to mix well. Increase the heat to high, add the kangkung and stir-fry briskly until the vegetable is slightly wilted, about 3 minutes. Season with the salt and pepper. Best served hot.

Serves 6
Preparation time : 20 mins
Cooking time : 10 mins

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Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi

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See also Singapore Cooking “Bean Sprouts with Salted Fish Recipe”