Fried Spicy Water Convolvulus Recipe

Fried Spicy Water Convolvulus Recipe

(Kangkong Belachan)

250 g water convolvulus (kangkong)

1 tablespoon shrimp paste (belachan)

2 tablespoons dried shrimps, soaked until soft

4 red chilies

8 shallots, peeled

4 cloves garlic

4 tablespoons oil

150 ml water

dash of fish sauce (optional)

Method:

Cut off and discard 2½ cm from water convolvulus root ends.  Slice stalks into 3-inch lengths, then rinse very well in a basin of cold water to remove grit.

Grind shrimp paste with dried shrimps, chilies, shallots and garlic until fine.  Heat oil in a wok over medium-high heat and fry paste vigorously for 3 to 4 minutes until fragrant.

Add water convolvulus and stir-fry for 2 minutes, then add water and fish sauce, if using, and stir 1 minute more.  Serve immediately with steamed jasmine rice.