Sweet potato leaves with sambal
Sweet potato leaves stir-fried with chilli and belacan sambal and a few shrimp.
Active time20 min
Cooking5 min
Total20 min
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Ingredients
- 3 shallots
- 198 g fresh sweet potato leaves
- 3 garlic cloves
- 1 onion
- 1 fresh red chilli
- ½ tsp belacan shrimp paste
- 6 medium raw peeled deveined shrimp
- 1 tbsp water
- 3 tbsp sunflower oil
- 6 dried red chillies
- ¼ tsp salt
Preparation
Remove the seeds from the dried chillies. Peel the shallots. Blend the dried chillies, shallots, belacan, measured water and 1 tbsp oil into a fine paste.
3 shallots½ tsp belacan shrimp paste1 tbsp water3 tbsp sunflower oil6 dried red chillies- knife
- chopping board
- food processor
Remove the tough stems from the leaves and peel the onion. Wash and drain the sweet potato leaves and roughly chop them. Peel and mince the garlic. Slice the onion. Deseed the fresh chilli and cut into thin strips.
Use for the recipe: half an onion (prepare 1 onion).
198 g fresh sweet potato leaves3 garlic cloveshalf an onion1 fresh red chilli- colander
- knife
- chopping board
Heat the remaining 2 tbsp oil in a wok over high heat. Stir-fry the garlic, onion and sambal until fragrant. Add the shrimp and stir, then add the sweet potato leaves and let them wilt. Add the fresh chilli and salt. Stir until the leaves are tender and the shrimp opaque throughout, about 5 min total cooking time. Serve immediately.
6 medium raw peeled deveined shrimp¼ tsp salt- wok
- spatula
Allergens
- Crustaceans
Composition to check for: Celery, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.