Lombok-Style Water Spinach
The greens are boiled, not fried, then topped with raw tomato sambal. Two textures that a stir-fry never gives you.
- Time
- 20 min
- servings
- 3
- Spice level
- 🌶️🌶️🌶️
- Estimated cost per serving
- Rp 6.000
Equipment used:StovePotMortar & pestle
Contains: Shellfish
Ingredients
Quantities adjust automatically.
- 2 bunchWater spinachNot yet
- 3 pcTomatoNot yet
- 12 pcBird's eye chiliNot yet
- 5 cloveShallotNot yet
- 2 cloveGarlicNot yet
- 1 tspShrimp pasteNot yet
- 60 gPeanutoptionalNot yet
- 100 gBean sproutsoptionalNot yet
- 2 pcKaffir limeNot yet
- 1½ tspSaltNot yet
- ½ tspSugarNot yet
Method
- 1
Boil the water spinach 90 seconds, then shock in cold water so the green stays bright.
- 2
Toast the shrimp paste briefly until fragrant.
- 3
Pound chilies, shallots, garlic, shrimp paste, salt, and sugar. Add the tomato and pound coarsely.
- 4
Squeeze in the lime and spoon over the greens. Top with toasted peanuts and blanched sprouts.
Estimated nutrition per serving
- Energy
- 72 kkal
- Protein
- 6 g
- Carbohydrate
- 14 g
- Fat
- 1 g
Calculated from standard food composition tables and average ingredient sizes. An estimate, not medical advice.
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