As far as my taste bud memories can go, I had probably the best fried Kangkung in Bangkok. The food stall was opened only at night, and they were busy until the wee hours of the morning. How lucky I was to be able to observe them, since our 20th floor hotel room was just on the opposite.
Kangkung, which is also known as the water spinach, or water convulvulus is a stemmy water plant (just as the name implies). The stems are hollowish, and at the end, it has sharp pointed leaves. In asia, this is probably the cheapest vegetable available in the markets. In europe, this is sparse and if they do fly them in, it costs like gold.
But now and then, wouldn’t you pamper yourself a little with a bit of “gold”? 😉
My hubby came back with a bundle of Kangkung that evening. And it was just in time to create an absolute plate licking recipe to kill my hunger. And so here it is, bringing back a revival of fond memories in Bangkok with one of the best Kangkung I had.
1 bundle of Kangkung / Water spinach (wash, chopped till finger length sizes)
1 tablespoon belachan
8 prawns, shelled and devined
1 tablespoon chilli paste
2 tablespoon fish sauce
5 chilly padi
3 cloves garlic
Fry the belachan and chilli paste in a hot pan of oil until fragrant. Add in garlic, fry till golden brown. Shortly after, the prawns and chilly. Once it starts to get pink, add in the water spinach and then add fish sauce. Stir fry until stems are soft, serve immediately hot and with white rice. Yumm!