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Fried Kang Kong or Long Beans with Dried Prawns
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
economical and easy to follow Asian recipes!
300g water convolvulus (kangkong), or long beans
4 shallots
3 pips garlic
4 fresh red chilies
20g dried prawns
3/4 tablespoon shrimp paste (belacan)
6 tablespoons cooking oil
Preparation :
Pluck off leaves of water convolvulus and tender part of stalks. Cut main stalk into 5cm lengths. Wash and drain. For long beans, snip off the two ends.
Pound onions, garlic and chilies coarsely.
Wash and drain the dried prawns.
Method :
Add oil to the heated frying pan. Add pounded ingredients, shrimp paste and dried prawns. Stir until fragrant.
Ad in water convolvulus stalks first. Fry until just about soft before adding leaves.
Fry until vegetable is cooked but slightly crisp.
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