Kangkung Goreng

Ingredients

• 250 grams (8.8 ounces) water spinach
• 35 grams shallot (1 large) peeled and trimmed
• 11 grams garlic (2 cloves) peeled and trimmed
• 2 or 3 red chili peppers (to taste)
• 20 grams (0.7 ounces) dried shrimp
• 10 grams (0.35 ounces) belacan (loosely packed tablespoon)
• 4 grams (0.15 ounces) gula melaka (palm sugar)
• 2 tablespoons vegetable oil

Instructions

1. 1
   Wash, trim and cut the kangkung into 4 segments.
2. 2
   Put the shallot, garlic, chili peppers, dried shrimp, belacan, and gula melaka in a mortar and pound with a pestle until it forms a chunky paste. You can also pulse them in a food processor.
3. 3
   Heat the oil in a large saute pan or wok until hot. Add the shrimp mixture and saute until fragrant and dark brown. Add the kangkung and 2 tablespoons of water and cover the pan with a lid.
4. 4
   Steam for 1 minute and then remove the lid. Toss the vegetables and shrimp together until they're evenly distributed.
5. 5
   Serve immediately.