Recipe Ingredient
- 300g sweet potato leaves
- 3 tbsp oil
- 1 tbsp dried prawns, soaked, drained and pounded.
- Pounded:
- 3 shallots
- 2 cloves garlic
- 4 red chillies, seeded
- 1 1/2 tsp Maggi belacan granules
- Seasoning:
- Pinch of salt
- 1/2 tsp sugar or to taste
- 1/2 tsp chicken stock granules
Instructions
- Pluck the sweet potato leaves from the stalks. Cut the stalks into 7cm lengths, discarding the tough parts. Wash and drain well.
- Heat wok over high heat until hot, then add in oil. Fry the pounded dried prawns until aromatic. Add the rest of the pounded ingredients and stir-fry well.
- Put in sweet potato leaves and stalks and stir-fry briskly for one to two minutes. Add seasoning to mix. Dish out and serve immediately.
