Water Spinach with Shrimp
Kangkong Masak Lemak
This dish is all about the greens; water spinach has a delightfully light and crunchy texture, unlike regular spinach, which tends to be stringy. A bit of coconut milk lends body and richness.
· Water spinach can be cut 6 hours ahead and chilled in a sealed plastic bag lined with paper towels. · Shrimp can be peeled, deveined, and cut 4 hours ahead, then chilled, covered.
Recipe information
Total Time
30 min
Yield
Makes 8 servings
Ingredients
Special Equipment
Preparation
Step 1
Put oven rack in middle position and preheat oven to 350°F.
Step 2
Wrap belacan tightly in foil and bake 10 minutes. Open foil carefully and cool belacan to room temperature, about 15 minutes. Crumble belacan into mini food processor and finely purée with chiles and shallots.
Step 3
Heat oil in wok over moderate heat until hot but not smoking, then add belacan mixture and cook, stirring constantly, 3 minutes. Add shrimp and increase heat to moderately high, then cook, stirring, until beginning to turn pink, about 1 minute. Add coconut milk, stock, and salt and simmer, stirring occasionally, 2 minutes.
Step 4
Increase heat to high, then add water spinach and cook, stirring, until spinach is crisp-tender, about 3 minutes. Serve immediately.
