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Stir-Fry Water Spinach With Shrimp Paste (Belacan Kangkung)

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $1.66

$1.66 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 gluten-free,dairy-free,healthy,pescetarian,gluten free,dairy free,pescatarian side dish
spoonacular Score:91%

Spoonacular Score: 91%

 

Stir-Fry Water Spinach With Shrimp Paste (Belacan Kangkung) could be just the gluten free, dairy free, whole 30, and pescatarian recipe you've been looking for. This recipe serves 2. One serving contains 175 calories, 10g of protein, and 8g of fat. For $1.66 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. A mixture of shallots, tablespoon olive oil, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a side dish. From preparation to the plate, this recipe takes around around 45 minutes. Overall, this recipe earns a great spoonacular score of 91%. If you like this recipe, take a look at these similar recipes: Green Beans Belacan Stir Fry, Stir-Fry Shrimp with Thai Roasted Chili Paste {Video + Giveaway}, and Mushroom balls and kangkong (water spinach) stir fry.

Ingredients

Servings:
7.14 cups
7.14 cups water spinach
water spinach
1 Tbsp
1 Tbsp olive oil
olive oil
some
some salt
salt
3
3  red chilies
red chilies
2 cloves
2 cloves garlic
garlic
4
4  shallots
shallots
1 tsp
1 tsp dried shrimp paste
dried shrimp paste
1 Tbsp
1 Tbsp water
water
7.14 cups water spinach
7.14 cups
water spinach
1 Tbsp olive oil
1 Tbsp
olive oil
some salt
some
salt
3  red chilies
3
red chilies
2 cloves garlic
2 cloves
garlic
4  shallots
4
shallots
1 tsp dried shrimp paste
1 tsp
dried shrimp paste
1 Tbsp water
1 Tbsp
water

Equipment

frying pan
frying pan
wok
wok
frying pan
frying pan
wok
wok


Instructions

Wash ong choi/kangkung/water spinach and cut into 2-3 inch in length. Set aside. Grind chilies, garlic, shallots and belacan/dried shrimp paste. Heat oil in a wok/pan, then saute the spice paste until fragrant. Add in tiger prawns, stir and cook until the prawns turn orange/pink. Add in ong choi/kangkung/water spinach and water, stir and mix well. Season with salt. Stir-fry on high heat for about 2-3 minutes until its soft. Serve hot with boiled rice.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.66
Ingredient
400 grams water spinach
1 tablespoon olive oil
3 red chilies
2 cloves garlic
4 shallots
1 teaspoon dried shrimp paste
Price
$1.15
$0.17
$1.20
$0.13
$0.55
$0.12
$3.32

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Cooking Tips

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

Disclaimer

Nutritional Information

Quickview
175 Calories
9g Protein
7g Total Fat
21g Carbs
84% Health Score
Limit These
Calories
175
9%

Fat
7g
12%

  Saturated Fat
1g
6%

Carbohydrates
21g
7%

  Sugar
7g
8%

Cholesterol
28mg
10%

Sodium
424mg
18%

Get Enough Of These
Protein
9g
20%

Vitamin A
13244IU
265%

Vitamin C
211mg
257%

Magnesium
168mg
42%

Vitamin B6
0.74mg
37%

Folate
146µg
37%

Manganese
0.64mg
32%

Potassium
1020mg
29%

Fiber
6g
28%

Iron
4mg
27%

Calcium
197mg
20%

Vitamin B2
0.27mg
16%

Phosphorus
141mg
14%

Vitamin B3
2mg
14%

Vitamin K
14µg
13%

Vitamin E
1mg
10%

Vitamin B1
0.14mg
10%

Copper
0.19mg
9%

Vitamin B5
0.58mg
6%

Zinc
0.77mg
5%

Selenium
3µg
5%

covered percent of daily need

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