A Taste of the Tropics: Malaysian Garlic & Shrimp Paste Water Spinach (Kangkung Goreng Belacan)
Details
A lightning-fast stir-fry with a pungent, garlicky kick.
Ingredients
Instructions
Prepare The Spice Paste By Combining The Garlic
First, prepare the spice paste by combining the garlic, shallots, chilies, drained dried shrimp (if using), and toasted belacan in a mortar and pestle and pounding to a coarse paste; alternatively, you can use a blender with a little water.
Heat The Vegetable Oil In A Large Wok
Next, heat the vegetable oil in a large wok or skillet over high heat.
Add The Spice Paste
Add the spice paste and stir-fry for a minute or two until it is deeply fragrant.
Add The Hardier Stem Portions Of The Water Spinach
Add the hardier stem portions of the water spinach first and toss for about 30 seconds, then add the leafy portions.
Stir
Continue to stir-fry vigorously for another 1-2 minutes until the leaves have just wilted but the stems remain crunchy.
Season With A Pinch Of Salt And Sugar
Season with a pinch of salt and sugar to taste, toss everything together one last time, and transfer to a serving plate.
Serve Immediately With Steamed Rice To Enjoy The Classic
Serve immediately with steamed rice to enjoy the classic Malaysian experience.
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