RECIPES OF SINGAPORE

Ingredients

1 tbsp

4

2-3 cloves

1 1/2 tsp

4

3 tbsp

1/2 tsp

1/2 tsp

10-12 oz

Dried prawns

Shallots

Garlic

Belacan (shrimp paste)

Red chillies (adjust to taste)

Oil

Salt (adjust to taste)

Sugar (adjust to taste)

Kangkung (or green beans or long beans or four-angled winged beans or asparagus)

1. Soak the dried prawns for 1/2 hour to 1 hour till softened and drain
2. Pound the drained dried prawns, shallots, garlic, belacan and chillies with a mortar and pestle until fine (Alternatively, blend the mixture in a blender or food processor with a little bit of the oil)
3. Heat the wok/pan until it is very hot, then add the oil
4. Add the pounded / blended dried prawn and spice mixture
5. Stir-fry the mixture quickly over high-heat and then turn the heat down to medium-low
6. Slowly stir-fry the prawn and spice mixture until fragrant (the colour of mixture will change from a bright red to a dark reddish-brown)
7. Add the  kangkung or (desired) vegetables, salt and sugar
8. Stir-fry for another 2-3 minutes until the vegetables are cooked