Water Spinach With Shrimp Recipes

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WATER SPINACH WITH SHRIMP



Water Spinach with Shrimp image

Categories     Milk/Cream     Wok     Side     Bake     Stir-Fry     Quick & Easy     Shrimp     Spinach     Hot Pepper     Healthy     Shallot     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 11

1 teaspoon belacan (shrimp paste)
4 (5 1/2-inch) fresh Holland red chiles, sliced, including seeds if desired (for a spicier dish)
1/2 cup chopped shallots (2 large)
2 tablespoons vegetable oil
1/2 lb large shrimp in shell (about 21 to 25 per lb), peeled, deveined, and cut crosswise into 1/2-inch pieces
3/4 cup well-stirred unsweetened canned coconut milk (not low-fat)
1/3 cup Nonya chicken stock epi:recipelinkor reduced-sodium chicken broth
1 teaspoon salt
1 1/2 lb water spinach, bottom 4 inches discarded and remainder (leaves with stems) cut crosswise into 1-inch pieces
Special Equipment
a mini food processor; a large wok

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Wrap belacan tightly in foil and bake 10 minutes. Open foil carefully and cool belacan to room temperature, about 15 minutes. Crumble belacan into mini food processor and finely purée with chiles and shallots.
  • Heat oil in wok over moderate heat until hot but not smoking, then add belacan mixture and cook, stirring constantly, 3 minutes. Add shrimp and increase heat to moderately high, then cook, stirring, until beginning to turn pink, about 1 minute. Add coconut milk, stock, and salt and simmer, stirring occasionally, 2 minutes.
  • Increase heat to high, then add water spinach and cook, stirring, until spinach is crisp-tender, about 3 minutes. Serve immediately.

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  • Trim the 1-2 inches from the tough ends of the water spinach and discard. Pick out and discard any leaves that aren’t fresh and vibrant green.
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