Water Spinach with Shrimp

Name: Water Spinach with Shrimp
Cook time: 30 min
Total time: 30 min
Yield: Makes 8 servings
Ingredients: 1 teaspoon belacan (shrimp paste); 4 (5 1/2-inch) fresh Holland red chiles, sliced, including seeds if desired (for a spicier dish); 1/2 cup chopped shallots (2 large); 2 tablespoons vegetable oil; 1/2 lb large shrimp in shell (about 21 to 25 per lb), peeled, deveined, and cut crosswise into 1/2-inch pieces; 3/4 cup well-stirred unsweetened canned coconut milk (not low-fat); 1/3 cup Nonya chicken stock epi:recipelinkor reduced-sodium chicken broth; 1 teaspoon salt; 1 1/2 lb water spinach, bottom 4 inches discarded and remainder (leaves with stems) cut crosswise into 1-inch pieces; a mini food processor; a large wok

May 1, 2006

Kangkong Masak Lemak

This dish is all about the greens; water spinach has a delightfully light and crunchy texture, unlike regular spinach, which tends to be stringy. A bit of coconut milk lends body and richness.

Cooks' notes:

· Water spinach can be cut 6 hours ahead and chilled in a sealed plastic bag lined with paper towels. · Shrimp can be peeled, deveined, and cut 4 hours ahead, then chilled, covered.

Recipe notes

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