Sambal Kangkong (Stir-Fried Water Spinach with Chili Paste)
Local name: 参峇空心菜
In short: Water spinach stir-fried over high heat with a quick paste of chili, shallot, dried shrimp and shrimp paste, ready in about 25 minutes. It takes about 23 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 8 min
- Total
- 23 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 95 kcal
Sambal kangkong is a staple at Singapore's zi char stalls and on many home tables. Kangkong, or water spinach, has hollow crunchy stems and soft leaves that cook in two minutes, and it takes well to a spicy sambal made with chili, shallot, dried shrimp and toasted shrimp paste. The trick is a very hot wok and fast tossing so the greens stay bright and crisp. It is excellent with plain rice and any grilled or steamed dish.
Instructions
- Wash the water spinach well and shake it dry. Keep the stems and leaves in separate piles, because the stems take a little longer to cook.
- Blend the chilies, shallots, garlic, shrimp paste, dried shrimp, sugar, salt and water into a coarse paste.
- Heat a wok over high heat until very hot. Add the oil, then the paste, and stir for 2 to 3 minutes until fragrant and darker in color.
- Add the stems and stir-fry for 1 minute, then add the leaves and toss for 1 to 2 minutes until just wilted but still bright green.
- Splash in the lime juice and fish sauce, toss once and serve at once with rice.
Tips
- Spinach or choy sum can replace kangkong. Baby spinach needs only 30 seconds in the wok, and choy sum stems need an extra minute.
- For a vegetarian version, leave out the shrimp paste, dried shrimp and fish sauce, and add 1 teaspoon fermented soybean paste with a pinch more salt.
Questions and answers
What is kangkong in English?
It is water spinach, also called morning glory or ong choy. The stems are hollow and stay crunchy, and the leaves are tender.
Why does my stir-fried kangkong turn dark and soggy?
The wok was too cool or too crowded. Cook it over very high heat for only 2 to 3 minutes and serve right away.
Can I make the sambal paste ahead of time?
Yes. The blended raw paste keeps 3 days in the fridge or 3 months in the freezer. Freeze it in tablespoon portions.
How long does it take to make Sambal Kangkong (Stir-Fried Water Spinach with Chili Paste)?
About 23 min in total: 15 min of preparation and 8 min of cooking.
How many calories are in Sambal Kangkong (Stir-Fried Water Spinach with Chili Paste)?
About 95 kcal per serving, with 3 g of protein, 7 g of carbohydrates and 7 g of fat. These values are estimates.
Nutrition per serving
| Calories | 95 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 7 g |
| Fat | 7 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
