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Sambal Kangkong (Water Spinach in Chilli Paste)

The key to good stir-fried kangkong is a very hot wok. If too much is cooked in one go, the wok wouldn't be hot enough. Hence, this recipe is for 250 g kangkong, which is only 150 g or so after trimming the roots. That's enough for 2 portions. If you need to make more, I suggest stir-frying the sambal in one go, then the kangkong in batches.
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Side Dish
Cuisine Singapore
Servings 2
Calories 150 kcal

Ingredients
  

  • 250 g kangkong (water spinach)

Sambal

  • 3 dried chillies
  • 1 tbsp dried prawns
  • ½ tsp belacan
  • 1 red chilli
  • 2 bird's eye chillies
  • 3 shallots
  • 1 clove garlic
  • 2 tbsp vegetable oil
  • ½ tsp salt
  • ¼ tsp sugar

Instructions
 

  • Trim and discard kangkong roots. Wash and drain. Chop 8 cm (3 inch) long. Press thick stems between fingers to break stem walls.
  • Trim dried chillies. Soak in water till soft, about 30 minutes. Drain and discard water.
  • Soak dried prawns in 1 tbsp water till soft, about 15 minutes. Drain, reserving soaking liquid.
  • Toast belacan till fragrant.
  • Wash and roughly chop chilli and bird's eye chillies. Peel, wash and roughly chop shallots and garlic.
  • Grind dried chillies, dried prawns, belacan, bird's eye chillies, shallots and garlic into smooth paste.
  • In a very hot wok, stir-fry sambal in vegetable oil over high heat till fragrant. Add salt and sugar. Stir through. Taste and if necessary adjust seasoning. Add kangkong and stir-fry till just wilted, 30 seconds or so, drizzling with the water for soaking dried prawns towards the end. Taste again and adjust seasoning if necessary.
  • Plate and serve immediately.