Chilly Kangkong (Chinese Water Spinach in Chilly Paste)

  • on March 3, 2021
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  • 250 grams Kangkong (water spinach)

Sambal Paste

  • 3 Dried Chillies (soak in warm water till soft (about 1 hour), drain, discard water)
  • 1 tablespoon Dried prawns (soak in 1 tbsp water till soft (about ½ hour))
  • 1 Red Chilli
  • 2 Bird’s Eye Chilli
  • 3 Shallots
  • 1 clove Garlic
  • 1/2 teaspoon Belachan (toast till fragrant)
  • 2 tablespoon Vegetable Oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Sugar


  1. Trim and discard roots of kangkong. Wash, then break thicker stems by pressing with fingers. Chop into 8-cm (3-inch) pieces. Set aside to drain.
  2. Wash, peel and roughly chop sambal ingredients as appropriate. Drain dried prawns, setting aside the water. Blend or pound everything into a fine paste. Have a taste and add more chillies if you like.
  3. In a very hot wok, stir-fry sambal in vegetable oil over high heat till fragrant. Add salt and sugar. Stir through. Taste and if necessary adjust seasoning.
  4. Add kangkong and stir-fry till just wilted, 30 seconds or so, drizzling with the water for soaking dried prawns towards the end.
  5. Taste again and adjust seasoning if necessary.
  6. Plate and serve immediately.



  • Preparation: 10 min
  • Cooking: 10 min
  • Ready in: 20 min


  • For:
  • 3 Adults
Article Categories:
Chilly Kangkong · Sides

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