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Stir-Fried Sweet Potato Leaves In Chilli
Cooked with dried shrimps, chillies and belacan/shrimp paste, simply fabulous with rice alone. Ingredients
- 1 bunch (about 350g) sweet potato leaves - blanched in hot water to soften and then in cold water. Drain and cut into 1 inch length.
- 1 tbsp blended/grounded dried red chillies
- 1 tbsp dried shrimps - soaked for 10 mins and roughly pounded
- 1 (about 100g) onion - chopped
- 1 tsp belacan/shrimp paste powder
- 1 medium size lime - extract juice
- 3 tbsp oil
- Salt for taste (taste first before adding)
Directions
- When oil is heated, add chopped onions, dried shrimps, belacan and chillies.
- Cook while stirring until it becomes fragrant and the oil splits.
- Add leaves, lime juice and salt.
- Stir for a couple of times over high heat and dish out.
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