kangkong, segmented and washed
“Lee Kum Kee” fine shrimp sauce
red chilli, chopped (use large chilli for garnishing or chilli padi if you like spicy food)
1. Heat wok under high heat.
2. Add 2 tablespoonfuls of cooking oil to hot wok.
3. Briefly fry chopped garlic and chilli.
4. Add kangkong.
5. Add a teaspoonful of shrimp paste and a dash of sesame oil.
6. Stirfry thoroughly to ensure that shrimp paste is well mixed.
7. Serve hot.
I prefer this alternative recipe to belachan as frying belachan makes me cry. Besides, the smell of belachan lingers on for a much longer time. The shrimp paste is a close substitute and flavourful. Give it a try!