How to Prepare Tasty Water Spinach Sauteed with Dried Shrimp Paste (PONTIANAK)

Water Spinach Sauteed with Dried Shrimp Paste (PONTIANAK). Sauteed Shrimp with Spinach. this link is to an external site that may or may not meet accessibility guidelines. Photo about Spicy water spinach sautéed with shrimp in shrimp paste. Sauteed water spinach is called Tumis Kangkung in Indonesia.

But I only had spinach in the casa, so substituted it in and the result was still a fresh and wonderfully flavorful summer dish! Kangkong or water spinach is one of the very familiar green leafy vegetables used in the South and South-East Asian cuisine. Health benefits of Kangkong (Water spinach). You can cook Water Spinach Sauteed with Dried Shrimp Paste (PONTIANAK) using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients of Water Spinach Sauteed with Dried Shrimp Paste (PONTIANAK)

1. You need 2 bunches of Kang kung (200 g), cut to taste.
2. It's 1 of tomatoes, roughly chopped (remove seeds if you don’t like).
3. You need 4 of red chillis, sliced oblique.
4. You need 1/2 tsp of bouillon powder.
5. Prepare 2 of bay leaves.
6. It's 1 section of galangal, crushed.
7. It's 1/2 tsp of sugar.
8. Prepare to taste of Salt.
9. Prepare a little of oil for frying.
10. You need of GROUND SPICES.
11. It's 8 of shallots.
12. It's 4 cloves of garlic.
13. You need 7 of cayenne peppers.
14. You need 1 tsp of Belacan, roasted.

Kangkong greens are very low in calories and fats. Mop dry using a soft cloth or paper towel. Sweet ginger and garlic flavor sautéed shrimp. The pan is deglazed with white wine, creating a delicious pan sauce.

Water Spinach Sauteed with Dried Shrimp Paste (PONTIANAK) instructions

1. Heat oil, then saute ground spices and galangal until fragrant (golden brown)..
2. Add the bay leaves and water spinach, stir-fry until slightly wilted --- first add the pieces of stem, after that the leaves..
3. Add a little water, if needed. Put in the tomatoes, red chili and bouillon powder. Stir well..
4. Once the tomatoes and chili wilt, add sugar and salt. Adjust the taste..
5. Remove and serve..

Add the shrimp to the hot skillet, quickly sautééing until they are cooked and turn opaque. Pour in wine to quickly bubble and deglaze the skillet, scraping up the delicious brown. Stir in the lemon-olive oil mixture. Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.