Kangkung, or more known as Water Spinach, is an ideal vegetable stir fry with hot chilli paste. It is crunchy yet able to soak up the sauce so it is really delicious to go with a bowl of rice.
1 bunch Kangkung washed well in water, drained and pick only the leaves and young stems (the whole stem is rather old and chewy so we’re discarding that).
2 tbsp dried shrimp
3 tbsp ready made belachan chili paste
1 cloves garlic, sliced thinkly
1 tbsp of light soya sauce
Have the dried shrimps soacked in hot boiling water till softened. Drain and reserve some of the liquid.
Using a chef knife (or if you prefer blender), finely chopped the dried shrimps/grind the softened dried prawns .
Heat wok on high, add 2 tbsp peanut or vegetable oil, stir-fry the shrimps and add in the ready made belachan paste for 1-2 mins.
Add the kangkung and light soya sauce.
Stir-fry on high heat, about 2-3 mins till all the leaves have wilted.
Dish onto a serving dish while it is still quite crisp and serve hot immediately.