Kangkong with Dried Prawn Sambal

Ingredients

150 grams kangkong leaves (discard stem)

Dried Prawn Sambal (This is for more than needed, use the remainder as a bread spread. Store in fridge)

150 grams Shallots, peeled and chopped finely

50 grams Dried Prawn – soaked in hot water, drained and pound finely

20 grams Dried Chili – chopped up, soak in hot water, de-seed and pound finely

1 piece Chef garlic – chopped finely

3 tablespoons oil

Directions for Dried Prawn Sambal

1. Heat 2 tablespoon oil, sauté garlic on a low heat till fragrant. Do not allow to burn.

2. Add the shallots, sauté till transculent.

3. Add chilli, sauté till the paste as reduced slightly and colour has deepened.

4. Add the dried prawn and stir till all the ingredients have combined well and the most of the moisture has evaporated.

5. Keep aside.

Directions for Kangkong Stir Fry

1. Heat 1 tablespoon oil.

2. Add about 2 tablespoons of the Dried Prawn Sambal. Sauté to heat through.

3. Add the kangkong leaves. Stir fry till cooked.

4. Serve hot.