Asian Salad Recipes - Indonesian Water Spinach with Prawn Salad (Pelecing Kangkung) Recipe

Ingredients 

• 225g (8oz) water spinach (morning glory)

• 175g (6oz) raw prawns, shelled and deveined

For the dressing:

• 2 large garlic cloves

• 4 small red shallots

• 2 large dried chilies, soaked in warm water for 10 minutes, then drained

• and roughly chopped

• 2 tablespoons cooking oil

• 4 tablespoons coconut cream

• 2 tablespoons sugar

• 2 tablespoons fish sauce

• 2 tablespoons lime juice

• 2 tablespoons ground roast peanuts

Serves 4

---

Method

1. Bring a large pan of water to the boil. Remove all the leaves from the water spinach and set aside.

2. Chop the stems into 5mm (1/4in) pieces and blanch these for 30 seconds only, then blanch the leaves for a brief second. Drain both well, place on a serving dish and set aside.

3. Dip the prawns briefly in the same boiling water just until they change color. Drain, place on the salad and set aside.

4. Prepare the dressing: in a mortar, pound together the garlic, shallots and chilies to a paste. Heat the oil in a frying pan or wok and briefly stir-fry the chili paste. Add the coconut cream, mix well with the paste and then add all the remaining ingredients in turn, stirring after each.

5. Pour the dressing over the prawns and salad to serve.