Entree: Cocos (Keeling) Islands – Kangkung Belacan (Stir-fried water spinach with pungent shrimp paste and chilies)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Total 20 min

Ingredients

- 1 lb (450 g) kangkung (water spinach), tough stems trimmed, about 2 bunches
- 3 tbsp (45 ml) vegetable oil
- 4 cloves garlic, minced
- 2 shallots, thinly sliced
- 2–3 bird's eye chilies, sliced (adjust to heat preference)
- 1 tbsp (15 g) toasted belacan shrimp paste, mashed
- 2 tbsp (15 g) dried shrimp, soaked 10 minutes and drained (optional)
- 1 tbsp (15 ml) fish sauce
- 1 tsp (4 g) palm sugar or granulated sugar
- 1–2 tbsp (15–30 ml) water to loosen sauce as needed
- 1 tbsp (15 ml) lime juice for finishing

Instructions

1. Prepare kangkung by separating stems from leaves; chop stems into 2-inch pieces and leave leaves whole or roughly torn.
2. Heat oil in a large wok over high heat. Add mashed belacan and dried shrimp if using; fry 20–30 seconds until aromatic.
3. Add shallots, garlic, and chilies and stir-fry quickly until shallots are translucent and fragrant, about 1 minute.
4. Add the kangkung stems first and stir-fry 1–2 minutes until they begin to soften, then add the leaves and continue tossing until just wilted, about another 1–2 minutes.
5. Season with fish sauce and palm sugar, add 1–2 tablespoons of water if the pan is too dry, and toss to coat evenly.
6. Remove from heat, squeeze over lime juice, give a final toss, and serve immediately with steamed rice.