Sambal Kang Kong (Water Spinach)

Ingredients

• about 450 g Water Spinach (Kang Kong)
• 4-6 pieces Red Chilies
• 4 cloves Garlic
• 3 pieces Shallots
• 1 teaspoon Dried Shrimp Paste (Belacan, soy-free)
• 2 tablespoons Coconut Aminos
• 1 tablespoon Lime Juice
• 2 tablespoons Vegetable Oil
• 1 teaspoon Sugar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Wash the about 450 g of Water Spinach (Kang Kong) thoroughly. Trim off any tough stems and cut the spinach into shorter lengths, about 5.08-7.62 cm long.
2. 2Prepare the chili paste: In a food processor or using a mortar and pestle, combine the 4-6 pieces of Red Chilies, 4 cloves of Garlic, and 3 pieces of Shallots. Process or grind until you have a coarse paste.
3. 3Heat 2 tablespoons of Vegetable Oil in a wok or large pan over high heat until it shimmers, about 204.4°C (200°C). Add the prepared chili paste and 1 teaspoon of Dried Shrimp Paste (Belacan, soy-free). Stir-fry for 1-2 minutes until the paste is very fragrant and slightly darkened.
4. 4Add the prepared about 450 g of Water Spinach (Kang Kong) to the wok. Stir-fry quickly for 2-3 minutes, tossing constantly, until the spinach is wilted but still has a slight crunch.
5. 5Stir in 2 tablespoons of Coconut Aminos, 1 tablespoon of Lime Juice, and 1 teaspoon of Sugar. Toss everything together for another minute to ensure the sauce coats the spinach evenly.
6. 6Serve the Sambal Kang Kong immediately while it is hot.

Substitutions

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