Sweet Potato Leaves with Sambal
Craving something vibrant and healthy? The Sweet Potato Leaves with Sambal is a flavorful dish that's not only easy to prepare but also bursts with spicy goodness. Perfect for any occasion, it will surely become a favorite at your dinner table!
Equipment
- Wooden Spoon
- Peeler
- Skillet
- Chef's Knife
- Blender
Ingredients
- 2 tablespoons cooking oil
- 3 cloves garlic minced
- 1/2 onion 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
Instructions
- Make the sambal by grinding all the ingredients together to form a fine paste. Set it aside.
- 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.
- Add the sweet potato leaves and stir continuously until they start to wilt.
- Add the red chili and salt, and continue stirring to blend everything well. Turn off the heat, dish out, and serve immediately.
Notes
- In the US, sweet potato leaf (蕃薯叶) is marketed as yam leaf, even though they are different.
- If you use water spinach or morning glory, the recipe works the same.