Entree: Cocos (Keeling) Islands – Central Culinary Region – Kangkung Belacan (Stir-fried water spinach cooked with spicy fermented shrimp paste and aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 1 lb (454 g) water spinach (kangkong), tough stems trimmed and leaves separated
- 2 tbsp (30 ml) vegetable oil
- 4 cloves garlic, thinly sliced
- 3 shallots, thinly sliced
- 2 red chilies, sliced (adjust to heat preference)
- 1 tbsp (15 g) belacan (shrimp paste), toasted and mashed
- 1 tsp (5 g) sugar
- 1 tbsp (15 ml) fish sauce or to taste
- 1 tbsp (15 ml) lime juice
- 6 oz (170 g) small raw shrimp, peeled and deveined (optional)
- 2 tbsp (30 ml) water or reserved vegetable cooking liquid

Instructions

1. Prepare belacan: dry-toast the belacan in a small skillet over medium heat until fragrant, then mash into a paste with a little water or with garlic and chilies in a mortar and pestle. If using shrimp, season lightly and set aside.
2. Stir-fry: heat oil in a large wok or skillet over high heat. Add shallots and garlic and stir-fry 30 seconds until fragrant, add mashed belacan and sliced chilies and cook 20–30 seconds more. If using shrimp, add now and stir until just opaque.
3. Add the water spinach in batches, stirring continuously; add 2 tbsp (30 ml) water to help wilt the leaves. Once all greens are wilted but still bright (about 2–3 minutes total), add sugar and fish sauce, toss to combine and finish with lime juice. Serve immediately with steamed rice.