---
title: Kangkung Belacan (Stir-Fried Water Spinach with Shrimp Paste)
servings: 4
prep time: 10 minutes
cook time: 5 minutes
source: https://mycibora.com/recipes/kangkung-belacan
---

Gather @water spinach{400%g}, @shrimp paste{1%tbsp} and @bird's eye chili{3}.

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

Toast the belacan in dry foil until fragrant (open a window). ~{90%seconds}

Pound the toasted belacan with the chili, @shallot{3} and @garlic{3%clove} into a rough paste.

Heat the @sunflower oil{2%tbsp} in a wok until shimmering, then fry the paste 1 minute until fragrant. ~{1%minutes}

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

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