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Kangkung Belacan served with rice.
5 from 5 votes

Kangkung Belacan

Kangkung Belacan is a Malaysian spicy water spinach stir fry flavored with chilies and shrimp paste. Full of umami flavor and delicious with steamed rice.
Author : Linda Ooi
Course : Side Dish
Cuisine : Malaysian
Keyword : belacankangkung, convolvulus stir fry, kangkung belacan, water spinach stir fry
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings : 4
Calories : 108kcal

Ingredients
  

  • 1 lb kangkung / ong choy / water spinach / convolvulus, cut into 3-inch lengths (450g)
  • 3 red chilies (seeded and cut into pieces)
  • 6 to 8 shallots or 1 medium onion (peeled and cut into pieces)
  • 3 cloves garlic (peeled)
  • 1 tbsp dried shrimp (washed and soaked for 10 minutes to soften) (15g)
  • ¾ inch cube belacan (shrimp paste), toasted
  • 2 tbsp vegetable oil
  • Salt to taste

Instructions
 

  • Be sure to rinse water spinach well as it can be gritty. Allow vegetables to drain in colander for at least an hour or use a salad spinner to get rid of excessive water.
  • Blend red chilies, shallots, garlic, dried shrimps, and belacan with 2 to 3 tablespoons of water into a paste.
  • In a large pan or wok, heat oil. Saute blended mixture for 4 to 5 minutes until it is fragrant.
  • Add kangkung and fry on high heat for 2 to 3 minutes until vegetables are wilted. Add a little salt to taste.
    Kangkung Belacan-8
  • Remove and serve immediately with steamed rice.

Nutrition

Calories: 108kcal
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