Stir-fry sweet potato leaves with roasted shrimp paste

Ingredients

• 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

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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.