Kangkung Belacan

(Water convolvulus with shrimp paste)

150gm water convolvulus /water spinach
1 tbsp dried prawns
3 red chillies
1in shrimp paste/belacan (roasted)
1 large garlic –chopped
1 shallots –cut in rings finely
Salt and sugar to taste

Separate the water convolvulus stalks from the leaves. Wash and drain the leaves. Then cut the stalks into a few segments discarding the tough stalks.
Soak the dried prawns in water for 15mins.Drain and pound coarsely with a mortal and pestle. Keep aside. Cut the red chillies into a few parts. Pound in a mortal and pestle coarsely the red chillies and in between add in the roasted shrimp paste and pound further. Keep aside.

Heat up 3 tbsp oil, sauté chopped garlic slightly then add in dried prawns. Sauté for about 2mins then add in shallots and water convolvulus stalks only since it will take some time to soften. Stir and sprinkle a bit of water if needed. Once the stems have soften slightly , add in the pounded chillies and shrimp paste. Sauté further for another minute. There is no need to sauté too long since the shrimp paste was already roasted. Finally add in water convolvulus leaves and combine it with all the other ingredients .Once leaves soften , taste and see whether you need to add in salt,(the dish would be salty enough with shrimp paste and dried prawns in it). Dish out. Add sugar if desired.

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  1. I was in Penang for 4 years (10 years back). but still I feel the taste of nasi goreng, nee goreng, Nasi Ayam etc etc etc.
    This blog allowes me to try to make the same dish once again


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