Sambal Kangkung

Kangkung also known as water spinach is a vegetable that is usually found throughout the tropical and subtropical regions of the world. It is easily grown in front of our house compound and due to this, it is a common dish in our daily life.

There are a lot of methods of cooking this dish but the most common is stir fry this vegetable with chili and belacan. Since the stem is hollow, water spinach can remain its crunchiness after cooking. This dish is really nice especially when it is served with hot rice.

To make the chili paste, it is important to use more onion than garlic. The paste will taste better if there is more onion in the paste, If you prefer more spicy, you may increase the number of chili in this recipe. In order to get a fine paste, add in some oil in the blender and blend. Using oil is better than water as the paste will eventually fry in the oil till fragrant.

When frying the chili paste, low heat is used in order to avoid any burning on the chili paste. A chili paste is ready when you see oil flow out from the paste.

Ingredients 
1 clove of garlic
6 pcs of shallots
3 chilies
belacan to taste
3 tbsp or sufficient oil to stir fry chili paste
300 g of water spinach, cut into 3 inches long
100 g prawn, remove shell and devein

1. Blend garlic, shallots, chilies and belacan together. You may add in some oil (2 tbsp) so that it is easier to blend into fine chili paste.

2. Pour the blend chili paste onto a pan. Heat up the pan. If there is not enough oil, add in another 1 tbsp into the paste. With low heat, stir fry the chili paste until oil is flowing out from the paste.

3. Add in prawn and stir-fry for a minute. Turn the fire into high heat. Then, add in water spinach and stir-fry for another 30-60 second or until the water spinach is cooked.