Sweet Potato Leaves with Sambal

Ingredients

• 2 tablespoons cooking oil
• 3 cloves garlic (minced)
• 1/2 onion (sliced)
• 6 medium-sized shrimp (peeled and deveined)
• 7 oz sweet potato leaves (rinsed, stems trimmed, and cut into pieces)
• 1 red chili (seeded and thinly sliced)
• 1/4 teaspoon salt (or to taste)
• 1 handful (6-8) dried red chilies (seeded)
• 3 shallots (peeled )
• 1/2 teaspoon belacan (Malaysian shrimp paste )
• 1 tablespoon cooking oil
• 1 tablespoon water

Steps

1. 1

   Make the sambal by grinding all the ingredients together to form a fine paste. Set it aside.

2. 2

   Heat a wok or skillet and add the oil. Once the oil is hot, add the garlic, onion, and sambal. Stir constantly with a spatula until you smell the spicy aroma from the sambal. Then, stir in the shrimp.

3. 3

   Add the sweet potato leaves and stir continuously until they start to wilt.

4. 4

   Add the red chili and salt, and continue stirring to blend everything well. Turn off the heat, dish out, and serve immediately.