Lemak sweet potato leaves (红薯叶)

This is a nyonya dish which is absolutely delicious. You need to get the long stemmed variety which is sometimes quite difficult to find. It is the crunchy stem which makes the dish so delicious. I was so happy to find it in one of the local markets so had to cook this dish.  

Sweet potato is a long and tapered edible tuberous root with a smooth skin whose color ranges between yellow, orange, red, brown, purple, and beige. Sweet potato leaves are heart shaped with a pointed tip. The top four inches of the tips including both the stem and leaves as these are the youngest and most tender parts of the greens. They are mild in flavor with a taste similar to that of water spinach. Sweet potato leaves are an excellent source of antioxidants and contain high levels of vitamin A and C, as well as riboflavin, thiamin, folic acid and niacin. They also provide impressive amounts of fiber, along with calcium, magnesium, manganese, zinc, copper, potassium and iron.

Ingredients  

Sweet potato leaves

50 gm dried prawns

200 ml chicken stock

4 tbsp chilli paste

Coconut milk

Sweet potato (if desired)

Separate the sweet potato leaves from the stem

Remove the skin from the stems

Wash and keep aside

Heat up 1 tbsp oil and fry the dried prawns until fragrant

Remove the prawns and set aside

Remove the oil

Bring the stock to boiling and add the chilli paste

When the stock smells aromatic, add the coconut milk and dried prawns

When the gravy starts to boil add the stems and cook for 2 minutes

Add the leaves and simmer for another 2 minutes

When the vegetables are cooked remove and serve with rice