Stir-Fry Sambal Sweet Potato Leaves with Shrimp

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These day we can see many Asian market  carried sweet potato leaves .Although the price is not really cheap but it's still within $3.00 a pound.I like sweet potato leaves stir-fry with spicy paste and shrimp.If I can't find watercress or some people called water spinach(kangkong) in the market ,I will substitute with sweet potato leaves.

Sweet potato (Ipomoea batatas) leaves provide a dietary source of vitamins, minerals, antioxidants, dietary fiber, and essential fatty acids. Bioactive compounds contained in this vegetable play a role in health promotion by improving immune function, reducing oxidative stress and free radical damage, reducing cardiovascular disease risk, and suppressing cancer cell growth.

Ingredients:

1 bundle of sweet potato leaves about 2 lbs

12 large shrimp,shelled and cleaned

Spices:

6-8 red chili pepper,sliced

1 bulb garlic,peeled

5-6 shallot,peeled

1 small chunk belacan about 10 gm

50 gm dried shrimp,washed and soaked

salt to taste

1 tbsp sugar

3-4 tbsp oil

2 red chili,sliced for garnishing

Method:

1:Remove the bottom part of the stems from sweet potato leaves with your fingers which is not tender.Washed with cold water few times,drains in strainer.
2:Combined all the spices in a food processor until fine.Pre-heat wok or large skillet with some oil at medium high heat..When wok is hot enough,toss in blended spices.Use spatula to stir the spices until fragrant.
3:Add in shrimp,stir-fry for 3 minutes before toss in sweet potato leaves.Increase heat to high.Keep stirring all the ingredients  for 5-8 minutes.Check the seasoning.
4:Dish out and serve warm with rice.