Sambal Kang Kong (Water Spinach)

Ingredients

• 1 lb 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

Instructions

1. 1Wash the 1 lb of Water Spinach (Kang Kong) thoroughly. Trim off any tough stems and cut the spinach into shorter lengths, about 2-3 inches 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 400°F (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 1 lb 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

Related Guides