Serves 4 people
450 g kang kong (water spinach)
15 g dried shrimps (washed and soaked for 10 minutes to soften)
1½ tbsp belacan (shrimp paste)
3 red chilies (seeded)
7 shallots (peeled, alternative: 1 medium onion)
3 cloves garlic (peeled)
2 tbsp vegetable oil
salt (to taste)

Recipe Courtesy of
Asian Food Network

Kang Kong Sambal Belacan

Fancy a little spice on your dinner table? Try this mouthwatering kang kong sambal belacan and you will not be disappointed!

Difficulty: Easy

Preparation: 10 min
Cook: 10 min
Clean up: 10 min

Steps: 2 steps
8 Ingredients

Difficulty: Easy
Steps: 2 steps
8 Ingredients

Preparation: 10 min
Cook: 10 min
Clean up: 10 min

Instructions

Rinse kang kong and cut ingredients
- Rinse kang kong 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.
- Slice garlic and chili, then roughly chop belacan.
- Cut rinsed kang long into 3 inch lengths. Set aside.

Fry kang kong
- In a large pan or wok on medium heat, add 2 tbsp vegetable oil.
- When hot, sauté the red chili (keeping 1 tsp aside for garnish), shallots, garlic, shrimps and belacan for 4 to 5 minutes or until fragrant.
- Add kang kong and fry on high heat for 2 to 3 minutes until vegetables are wilted. Season with salt to taste.
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Plate and Serve!

Serve hot, garnishing with reserved chili.

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Name: Kang Kong Sambal Belacan
Prep time: P0Y0M0D0H10M0S
Cook time: P0Y0M0D0H10M0S
Total time: P0Y0M0D0H20M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 450 g kang kong (water spinach); 15 g dried shrimps (washed and soaked for 10 minutes to soften); 1½ tbsp belacan (shrimp paste); 3 red chilies (seeded); 7 shallots (peeled, alternative: 1 medium onion); 3 cloves garlic (peeled); 2 tbsp vegetable oil; salt (to taste)