Sweet Potato Leaves with Belacan
300g sweet potato leaves
3 tbsp oil
1 tbsp dried prawns, soaked, drained and pounded.
2 cloves garlic
4 red chillies, seeded
1 1/2 tsp Maggi belacan granules
Pinch of salt
1/2 tsp sugar or to taste
1/2 tsp chicken stock granules
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.