Kangkung Belacan (Stir-Fried Water Spinach with Shrimp Paste)

Method

1. 1

   Rinse the kangkung and roughly chop it into 2–3 inch lengths.

2. 2

   Toast the belacan in dry foil until fragrant (open a window).

3. 3

   Pound the toasted belacan with the chili, shallot and garlic into a rough paste.

4. 4

   Heat the sunflower oil in a wok until shimmering, then fry the paste 1 minute until fragrant.

5. 5

   Throw in the kangkung and toss 90 seconds — wilted stems, still-squeaky leaves. Out.

   💡 This dish is a sprint; the wok stays hot enough to finish cooking on the plate.

6. 6

   Serve immediately, straight from the wok, while the greens are still vivid.