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Kangkung Belacan – Water Spinach with Chili Shrimp Paste
Kangkung Belacan is a Malaysian vegetable side dish: you stir-fry water spinach in a hot wok with a paste of toasted shrimp paste, chili, shallots and garlic. The belacan paste gives heat and a strong, salty sea aroma, while Indonesian tumis kangkung needs only a teaspoon of terasi. Toast the shrimp paste in a dry pan before pounding it, and air out the kitchen while you do.
Kangkung Belacan – Water Spinach with Chili Shrimp Paste
Laura Chen
4
15 minutes
8 minutes
110
Malaysian
Side dish
Kangkung Belacan is a Malaysian vegetable side dish of water spinach that you stir-fry in a hot wok with a paste of toasted shrimp paste, chili, shallots and garlic. Tumis kangkung is seasoned only with garlic and sauce, while here the belacan paste gives heat and a strong, salty sea aroma.
Ingredients
- 500 g water spinach (kangkung, from an Asian grocery store)
- 1 tbsp belacan (fermented shrimp paste in a block)
- 1 tbsp dried shrimp, soaked in warm water for 10 minutes
- 4 shallots
- 4 garlic cloves
- 3 red chilies, seeded
- 2 tbsp vegetable oil
- 1 tsp sugar
- 2 tbsp water
- Salt to taste
Instructions
- Wash the water spinach, spin it dry and cut it into 5 cm pieces. Keep the stems and leaves separate.
- Wrap the belacan in aluminum foil and toast it in a dry pan for 2 minutes per side, until crumbly and strongly fragrant.
- Pound the belacan, drained shrimp, shallots, garlic and chilies in a mortar or small food processor to a coarse paste.
- Heat the oil in the wok over medium heat and fry the paste for 2 to 3 minutes, stirring, until it darkens and oil collects at the edge.
- Turn the heat to high. Add the stems to the wok and stir-fry them for 1 minute.
- Add the leaves, sugar and 2 tbsp water and toss for 1 minute, until the leaves have just wilted and the stems still crunch.
- Season with salt and serve the water spinach right away with rice.
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