Ingredients

  • 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)

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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!
  • Easy
  • 10 min
  • 10 min
  • 10 min
  • 2 steps
  • 8 Ingredients
  • Easy
  • 2 steps
  • 8 Ingredients
  • 10 min
  • 10 min
  • 10 min

Instructions

  1. 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.


  2. 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.
    Fry kang kong


Plate and Serve!

Serve hot, garnishing with reserved chili.

Plate and Serve!
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Ingredients
  • 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)

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