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Water Spinach (1)
Shrimp
-- Aromatics
Belachan (2)
Shallots
Red Chilis (3)
-- Sauce
Coconut Milk
Stock
Salt
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Oil
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Prep - (25 min)
- Wash WATER SPINACH. Working with small bunches, remove
spoiled leaves and discard stems larger than 1/4 inch diameter. Cut
into lengths starting at about 1 inch long at the stem end increasing
to 2-1/2 inches at the tip end.
- Shell SHRIMP. Leave whole if small, but cut crosswise into
2 pieces if large, and 3 pieces if very large.
- Cut BELACAN from the block and wrap it in two to three layers
of aluminum foil. Roast over the little center flame of your gas burner
at the low setting until you see a bit of smoke escaping. Let it cool
a bit, then do the same on the other side. Let cool and unwrap.
- Peel SHALLOTS, slice thin and chop small. Seed CHILIS
and chop small. Leave membranes in if you want some heat. Mix both
with the Belachan and grind to a paste in a large mortar or
a mini-prep food processor.
RUN - (12 min)
- Heat OIL in a wok and stir in Shallot Mix. Fry
stirring until it looses its raw taste. Add Shrimp and fry
stirring for a few moments.
- Stir in the Water Spinach until it has wilted fairly well,
then stir in the Coconut Milk, Stock and Salt.
Bring up to a boil and simmer about 4 minutes. Water spinach leaves
should be well wilted and the larger stems should still be crunchy.
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