0 g/2 oz/1/2 cup dried shrimp
large bunch water spinach
1 tablespoon oil
2 cloves garlic, crushed
1 teaspoon sugar
1 tablespoon oyster sauce
Soak the dried shrimp in hot water to cover for about 10 minutes. Drain and pound using a mortar and pestle. Wash water spinach well, shake dry and break into bite-sized lengths.
Heat oil and on gentle heat cook the garlic, stirring, until pale golden. Add shrimp and cook for a minute longer, then add the greens and sugar and stir-fry until wilted. Stir in the oyster sauce and serve with steamed jasmine rice.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)