Stir-Fry Sweet Potato Leaves With Chilies And Roasted Shrimp Paste


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


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.