Sambal Kangkong with Belacan | Don Signature Crab - Singapore Food Guide

Ingredients

• 400 g kangkong (water spinach), ends trimmed, leaves and stems separated
• 3 tbsp neutral oil (vegetable or peanut) for stir-frying
• 1 tbsp belacan (shrimp paste), toasted and pounded or finely chopped
• 6–8 dried red chillies, soaked to soften (or 3 fresh red chillies for a brighter flavor)
• 4–6 bird's eye chillies (chilli padi), whole or chopped, to taste (optional for extra heat)
• 4 shallots, peeled and roughly chopped
• 3 cloves garlic, peeled
• 1 tsp palm sugar or light brown sugar
• 1 tbsp tamarind water (or 1 tbsp lime juice) to taste
• 1–2 tsp fish sauce or 1 tsp salt (adjust to taste)
• 2 tbsp water (or vegetable stock) to loosen the sambal
• 50 g small dried shrimp (optional), soaked and drained for extra umami
• 1 tbsp oil for blending the paste (extra if using blender)
• Lime wedges, to serve
• Fresh cucumber slices or achar, to serve (optional)