Fried kang kung with crispy prawn chilli

Kang kong is one of my favourite vegetables especially in the dish called Jiu Hu Eng Chai. However, the most popular way to stir fry kang kong is with shrimp sambal belacan but it is equally delicious fried with garlic or fermented bean curd.

 Chinese water spinach is called eng chai in hokkien or kong xin cai (空心菜) in Mandarin which translates to ‘hollow heart vegetable” and kang kong in Malay. It has long hollow stems with very thin pointed leaves and is grown in water or damp soil. It contains carotene, amino acids including polyphenol (an antioxidant), and minerals such as potassium, iron and magnesium, vitamin C, E, nicotinamide, riboflavin and fibre. Being rich in iron it is extremely beneficial for people with anaemia as well as pregnant women who require iron in their diets. Kang kong is also used in herbal medicine for the treatment of fever, liver disease, and most importantly diabetes in pregnant women. Never eat raw kang kong because it may have an intestinal fluke parasite called Fasciolopsis buski that anchors itself to the intestinal walls causing indigestion, allergic reactions and abdominal pain which can be fatal if untreated. 

Ingredients 

1 large bundle of kang kong

When cooked, it will shrink down by half so it is advisable to buy more

I have different types of crispy prawn chilli paste

Today I will use the one by Hengs (middle one)

Cut into three to four-inch lengths

Do not use the tougher lower 1-2 inches of the stems

Soak in rice water for 20 minutes

Heat some oil in the wok and fry some chopped garlic until fragrant

Put in the kang kong and make sure it is well coated in the oil

Make a well in the centre and put in the salt and pepper and stir the vegetable into it

Add a little water and mix well

Take out the children’s portion

Put the required amount of sambal paste into the remaining kang kong in the wok

Quickly stir and mix well so it does not over cook

Transfer to a serving platter and serve