Spicy Stir-Fried Kangkung Recipe

RECIPES OF SINGAPORE

You will need lots of water convolvulus (kangkung) for this dish, as this popular Southeast Asian vegetable cooks down to virtually nothing.

Ingredients :

1 kg

3 tbsp

6 cloves

6 stalks

5 pieces

2.5 cm

2 tsp

4 tbsp

2 tbsp

1 tsp

1 tbsp

1 piece

Water convolvulus (kangkung)

Dried shrimp, soaked to soften

Garlic

Shallots

Red chilies

Giger

Dried shrimp paste (belacan)

Cooking oil

Sugar

Sesame oil

Light soy sauce

Red chili, finely sliced

Salt and pepper to taste

Method :

• Prepare the water convolvulus by plucking the tender tips and leaves of the vegetable and discarding the tough stems.

• Pound or blend the dried shrimp until fine and set aside.

• Blend the shallots, garlic, chilies and ginger until fine, then add the shrimp paste and continue to blend for another few seconds.

• Heat oil in wok or heavy pan and add the blended mixture together with the dried shrimp.

• Cook over low heat, stirring until well mixed, then add the water convolvulus  and stir well.

• Cook with the lid on until the vegetable is tender.

• Season to taste with salt and pepper and sprinkle with sliced chili.