Sambal Kangkong

Sambal Kangkong

Stir-fried water spinach in a fiery shrimp paste chili sauce, ready in minutes.

Total 23 min Makes 4 servings Calories 120/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal

Allergens

Shellfish

This Malaysian and Indonesian staple pairs crisp-tender kangkong with a pungent sambal built on dried chilies, garlic, and shrimp paste. Cooked over high heat for just a few minutes, it stays bright and crunchy while soaking up the sauce's heat and funk. Serve alongside steamed rice and grilled fish or chicken for a weeknight dinner.

Ingredients

  • 2 bunches kangkong (water spinach), washed and cut into 3-inch lengths
  • 6 dried red chilies, soaked and drained
  • 3 fresh red chilies, roughly chopped
  • 4 cloves garlic, peeled
  • 4 shallots, peeled
  • 1 teaspoon belacan (shrimp paste)
  • 3 tablespoons vegetable oil
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons water

Method

  1. In a small food processor or mortar and pestle, blend the dried chilies, fresh chilies, garlic, shallots, and shrimp paste into a coarse paste, adding a splash of water if needed to help it move.

  2. Heat the oil in a 9-inch skillet or wok over medium-high heat until shimmering.

  3. Add the chili paste and fry, stirring frequently, until fragrant and the oil separates slightly from the paste.

  4. Stir in the sugar and salt, then add the kangkong stems first, tossing to coat in the paste.

  5. Add the kangkong leaves and the water, and stir-fry over high heat until the leaves wilt and stems are just tender but still crisp.

  6. Taste and adjust salt or sugar as needed, then transfer to a serving plate immediately.

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    Sambal Kangkong

    This Malaysian and Indonesian staple pairs crisp-tender kangkong with a pungent sambal built on dried chilies, garlic, and shrimp paste. Cooked over high heat for just a few minutes, it stays bright and crunchy while soaking up the sauce's heat and funk. Serve alongside steamed rice and grilled fish or chicken for a weeknight dinner.

    23 min 4 servings 120 cal

    Ingredients

    • 2 bunches kangkong (water spinach), washed and cut into 3-inch lengths
    • 6 dried red chilies, soaked and drained
    • 3 fresh red chilies, roughly chopped
    • 4 cloves garlic, peeled
    • 4 shallots, peeled
    • 1 teaspoon belacan (shrimp paste)
    • 3 tablespoons vegetable oil
    • 1 teaspoon sugar
    • 1/2 teaspoon salt
    • 2 tablespoons water

    Method

    1. 1

      In a small food processor or mortar and pestle, blend the dried chilies, fresh chilies, garlic, shallots, and shrimp paste into a coarse paste, adding a splash of water if needed to help it move.

    2. 2

      Heat the oil in a 9-inch skillet or wok over medium-high heat until shimmering.

    3. 3

      Add the chili paste and fry, stirring frequently, until fragrant and the oil separates slightly from the paste.

    4. 4

      Stir in the sugar and salt, then add the kangkong stems first, tossing to coat in the paste.

    5. 5

      Add the kangkong leaves and the water, and stir-fry over high heat until the leaves wilt and stems are just tender but still crisp.

    6. 6

      Taste and adjust salt or sugar as needed, then transfer to a serving plate immediately.