Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, water spinach sauteed with dried shrimp paste (pontianak). One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Sauteed Shrimp with Spinach. this link is to an external site that may or may not meet accessibility guidelines. Photo about Spicy water spinach sautéed with shrimp in shrimp paste. Sauteed water spinach is called Tumis Kangkung in Indonesia.

Water Spinach Sauteed with Dried Shrimp Paste (PONTIANAK) is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Water Spinach Sauteed with Dried Shrimp Paste (PONTIANAK) is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook water spinach sauteed with dried shrimp paste (pontianak) using 14 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Water Spinach Sauteed with Dried Shrimp Paste (PONTIANAK):

1. Take 2 bunches Kang kung (200 g), cut to taste
2. Make ready 1 tomatoes, roughly chopped (remove seeds if you don’t like)
3. Make ready 4 red chillis, sliced oblique
4. Get 1/2 tsp bouillon powder
5. Make ready 2 bay leaves
6. Make ready 1 section galangal, crushed
7. Prepare 1/2 tsp sugar
8. Prepare to taste Salt
9. Take a little oil for frying
10. Prepare GROUND SPICES
11. Get 8 shallots
12. Make ready 4 cloves garlic
13. Make ready 7 cayenne peppers
14. Take 1 tsp Belacan, roasted

Kangkong greens are very low in calories and fats. Mop dry using a soft cloth or paper towel. Sweet ginger and garlic flavor sautéed shrimp. The pan is deglazed with white wine, creating a delicious pan sauce.

Instructions to make Water Spinach Sauteed with Dried Shrimp Paste (PONTIANAK):

1. Heat oil, then saute ground spices and galangal until fragrant (golden brown).
2. Add the bay leaves and water spinach, stir-fry until slightly wilted — first add the pieces of stem, after that the leaves.
3. Add a little water, if needed. Put in the tomatoes, red chili and bouillon powder. Stir well.
4. Once the tomatoes and chili wilt, add sugar and salt. Adjust the taste.
5. Remove and serve.

Add the shrimp to the hot skillet, quickly sautééing until they are cooked and turn opaque. Pour in wine to quickly bubble and deglaze the skillet, scraping up the delicious brown. Stir in the lemon-olive oil mixture. Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.

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