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Ingredients
- Kang Kung (water spinach) -
800 grams
- Prawns (small) - 200 grams
- Sugar and salt to taste
- Cooking oil - 3 tablespoons
Sambal Paste (ground or
blend to paste)
- Red chili - 4 pieces
- Shallots - 10 pieces
- Garlic - 1 clove
- Belachan - 1˝ Inches
Method
- Heat 3 tablespoons of cooking
in a wok, stir in sambal paste and sauté to fragrant.
- Add prawns, kang kung
and stir to mix well with sambal paste . Sprinkle with little
bit of water if dish is too dry.
- Season with sugar and salt
and serve.
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