Stir-Fry Water Spinach With Shrimp Paste (Belacan Kangkung)

Stir-Fry Water Spinach With Shrimp Paste (Belacan Kangkung)


  • Water spinach (ong choi), 300g-400g
  • tablespoon Olive oil, 2
  • Salt, to taste
  • Red Chilies, 3
  • Garlic, 2 cloves
  • Shallots, 4-5
  • teaspoon Belacan/Dried Shrimp paste (toasted), 1
  • tablespoon Water, 2


  1. Wash ong choi/kangkung/water spinach and cut into 2-3 inch in length. Set aside.
  2. Grind chilies, garlic, shallots and belacan/dried shrimp paste.
  3. Heat oil in a wok/pan, then saute the spice paste until fragrant. Add in tiger prawns, stir and cook until the prawns turn orange/pink.
  4. Add in ong choi/kangkung/water spinach and water, stir and mix well.
  5. Season with salt.
  6. Stir-fry on high heat for about 2-3 minutes until it’s soft.
  7. Serve hot with boiled rice.

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