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