Kang Kong Sambal Belacan
The perfect spicy appetizer to start with.
Fancy a little spice on your dinner table? Try this mouthwatering kang kong sambal belacan and you will not be disappointed!
Let's start cooking!
Step 1 - Rinse kang kong and cut ingredients
Rinse kang kong well as it can be gritty.
Allow vegetables to drain in colander for at least an hour or use a salad spinner to get rid of excessive water.Used in a variety of cuisines, the water spinach goes by many names such as water convolvulus or swamp cabbage in English, kankonor you-saiin Japanese, ong tsoiin Cantonese, weng caiin Mandarin, kang kongin Filipino, Malaysia and Vietnamese, pak bungin Thai and batata acquaticaor canconin Portuguese.
Slice garlic and chili, then roughly chop belacan.
Cut rinsed kang long into 3 inch lengths. Set aside.
Step 2 - Fry kang kong
- In a large pan or wok on medium heat, add 2 Tbsp vegetable oil.
- When hot, sauté the red chili (keeping 1 Tsp aside for garnish), shallots, garlic, shrimps and belacan for 4 to 5 minutes or until fragrant.
- Add kang kong and fry on high heat for 2 to 3 minutes until vegetables are wilted. Season with salt to taste. Kang kong is listed as a "Federal Noxious Weed" under the US Department of Agriculture's Plant Protection Act, which means you can’t import it into the country or transport it between states. In fact, it’s illegal vegetation in most Southern states, including Texas.
Plate and Serve!
Serve hot, garnishing with reserved chili.