Petitchef

Stir-fry sweet potato leaves with roasted shrimp paste

Main Dish
2 servings
5 min
5 min
Very Easy

Ingredients

Number of serving: 2
1 Bunch (about 400 g) of Sweet Potato Leaves, cleaned and cut into 1 1/2 inches in length

1 Tbsp Dried Prawns, soaked for 10 minutes and drained

5 Thai Bird's Eye Chilies, chopped

3 Cloves Garlic, coarsely chopped

1 Tbsp Oyster Sauce

1 Tbsp Salted Soy Beans, coarsely chopped

1 1/2 tsp Roasted Shrimp Paste Belacan, crumbled

1 Tbsp Water

1 Tbsp Peanut Oil

Sea salt to taste

Preparation

  • In a large wok with high heat, add the oil and cook the dried prawns until crisp.
  • Toss in the garlic, chilies, shrimp paste, salted soybeans and give them a very quick stir.
  • Then add the water spinach, oyster sauce and have a quick stir again.
  • Mix in the water and adjust the seasoning with sea salt and continue to cook for about a minute or until the vegetables are cooked.
  • Serve immediately.

Photos

Stir-Fry Sweet Potato Leaves With Roasted Shrimp Paste, photo 1Stir-Fry Sweet Potato Leaves With Roasted Shrimp Paste, photo 2Stir-Fry Sweet Potato Leaves With Roasted Shrimp Paste, photo 3





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