Ingredients 1 Bunch (about 400 g) of Sweet Potato Leaves, cleaned and cut into 1 1/2 inches in length 1 Tbsp Dried Prawns, soaked for 10 minutes and drained 5 Thai Bird's Eye Chilies, chopped 3 Cloves Garlic, coarsely chopped 1 Tbsp Oyster Sauce 1 Tbsp Salted Soy Beans, coarsely chopped 1 1/2 tsp Roasted Shrimp Paste (Belacan), crumbled 1 Tbsp Water 1 Tbsp Peanut Oil Sea salt to taste Method In a large wok with high heat, add the oil and cook the dried prawns until crisp. Toss in the garlic, chilies, shrimp paste, salted soybeans and give them a very quick stir. Then add the water spinach, oyster sauce and have a quick stir again. Mix in the water and adjust the seasoning with sea salt and continue to cook for about a minute or until the vegetables are cooked. Serve immediately. |