500 g water spinach
100 g bean sprout
30 g peanuts, toasted
2 limes, juiced
100 g old coconut, grated and toasted
For the sambal:
30 g shallots
14 g garlic
20 g curly red chili
15 g cayenne pepper
180 g red tomatoes
15 g brown sugar
5 g sugar
6 g shrimp paste
7 g salt
18 g sugar
steamed white rice
In a pan on medium heat, toast the shallots, garlic and shrimp paste until fragrant and the color has darkened, then remove from heat.
In a mortar and pestle, mash all the toasted ingredients together with salt and sugar until you get a smooth paste.
Add the chilies and the brown sugar and mash until smooth, remove 1 tbsp of the paste and set aside to use with the grated coconut.
Roughly chop the tomatoes and then mash them with the mortar and pestle. add the lime juice and mix well to combine.
To the grated coconut add the tbsp of blended chili paste that has been set aside. Mix well to combine.
Wash the water spinach and bean sprouts thoroughly
Blanch the vegetables in boiling water for about 30s to 1 min.
Remove and rinse with cold water to stop the cooking process and set aside.
For this dish the vegetables should remain crunchy when eaten, do not overcook the vegetables.
Place the water spinach on your serving plate.
Scoop the grated coconut over the water spinach.
Add bean sprouts over the grated coconut.
Pour the sambal on top, and sprinkle with roasted peanuts.
Optional: Serve with steamed white rice.
This dish is also great when served with grilled fish or grilled chicken.