Adam Liaw's Kang Kong

Equipment:

Wok
Wok Ladle
Mortar and Pestle
Cutting board
Food processor (hand-held stick blender with food processor bowl attachment is fine)
Several bowls for separate ingredients
Serving plate

Ingredients:

1 bunch kangkong (water spinach)
2 tbsp dried shrimp
2 tsp belacan
3 red or golden shallots, sliced
2 cloves garlic, sliced
4 red birdseye chillies, sliced
1 tbsp neutral oil
0.25 tsp sugar
salt to season

Method:

1. Wash the kangkong well, trim any woody ends and cut into 10cm lengths. If any stalks are especially thick then split them in half lengthways. Keep soaking in water until ready to use. Soak the dried shrimp in hot water for about 20 minutes and then drain.

2. Transfer the dried shrimp, belacan, shallots, garlic and chillies to a mortar and pound to a rough paste.

3. Heat the oil in a wok and add the paste. Stir-frying over medium heat for 1-2 minutes until darkened and fragrant. Shake any excess water from the kangkong and add to the wok. Stir fry for 2-3 minutes until the kangkong begins to soften. Add the sugar and toss through, cooking for another 30 seconds. Taste any liquid collecting in the bottom of the wok and adjust seasoning with salt if necessary. Serve.