Sweet Potato Leaves with Sambal

Method4 steps · about 25 min

1. 1

   Step 1: Grind the seeded dried red chillies, peeled shallots (3), belacan (1/2 tsp), 1 tbsp oil and 1 tbsp water into a sambal paste, using a mortar and pestle or grinder.

   Uses 6–8 dried red chillies (about one handful), seeded, for sambal · 3 shallots, peeled, for sambal · 1/2 tsp belacan (Malaysian shrimp paste) · 1 tbsp cooking oil for sambal · 1 tbsp water for sambal

2. 2

   Step 2: Heat the separate 2 tbsp cooking oil in a wok. Stir-fry the garlic (3) and sliced onion (1/2), then add the sambal and cook until fragrant. Add the peeled shrimp (6 medium) and stir-fry.

   Uses 2 tbsp cooking oil for stir-frying · 3 garlic cloves, minced · 1/2 onion, sliced · Prepared sambal paste · 6 medium shrimp, peeled and deveined

3. 3

   Step 3: Add the sweet-potato leaves (7 oz) and stir-fry until wilted.

   Uses Shrimp and sambal-aromatic pan mixture · 7 oz sweet-potato leaves, rinsed, stems trimmed and cut into pieces

4. 4

   Step 4: Add the sliced fresh red chilli (1) and salt (1/4 tsp) to taste. Stir-fry until the leaves are tender and the shrimp opaque and firm, then serve hot.

   Uses Stir-fried sweet-potato leaves and sambal shrimp · 1 red chilli, seeded and thinly sliced · 1/4 tsp salt, or to taste