Water Spinach, Malay Style

(Photo by taekwanweirdo/Flickr)

Serves 4.


500 g/1 lb water spinach
250 g/8 oz dried shrimp
1/2 cup peeled shallots
2 cloves garlic
1 hot red chilli
2 tablespoons oil
salt to taste


Wash the water spinach well, shake dry and cut into short, bite-sized lengths. Soak the shrimp in a little warm water for 10 minutes, drain and chop in a food processor or pound roughly. Pound or blend together the shallots, garlic and chilli.

Heat oil in a wok and fry the pounded mixture and the shrimp, stirring constantly, until it smells cooked. Add water spinach and stir-fry for a minute or two, add salt and mix well. Serve hot with rice and a main dish.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)