Kangkung Bumbu Kemiri - spicy stir-fry of kangkung with kemiri

Ingredients

• 350 gkangkung (water spinach)
• 3kaffir lime leaves
• 75 gpeeled prawns
• 1 tspsalt
• ½ tsppalm sugar
• 50 mlwater
• 3 tbspoil
• 5candlenuts
• 2red chillies
• 7red bird’s eye chillies
• 3shallots
• 4 clovesgarlic

Instructions

1. 1

   Make the paste

   Pound or grind the candlenuts, red chillies, bird’s eye chillies, shallots and garlic into a paste.

2. 2

   Fry the paste

   Heat the oil in a pan and fry the paste for 3 minutes.

3. 3

   Cook the prawns

   Add the prawns and fry for 1 minute.

4. 4

   Add the kangkung

   Add the kangkung and stir-fry until it is about halfway cooked.

5. 5

   Season the stir-fry

   Add the kaffir lime leaves, salt and palm sugar, then mix well.

6. 6

   Add water

   Pour in the water and bring the mixture to the boil. Serve.

What is kangkung bumbu kemiri?

Kangkung bumbu kemiri is an Indonesian stir-fry built around kangkung, also known as water spinach, and a paste flavoured with candlenuts and chillies. This version adds prawns for a savoury note and kaffir lime leaves for fragrance.

The method cooks the spice paste first, then adds the prawns and greens. That order lets the paste release its aroma while keeping the kangkung from cooking for too long.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The kangkung contributes most of the carbohydrates, while the oil and candlenuts provide much of the fat; the prawns supply protein. Balance the plate with steamed rice in a portion that suits your meal, alongside another vegetable dish if desired.

The spice paste

Candlenuts: these give the paste a rich, rounded quality. Pound or grind them thoroughly with the chillies, shallots and garlic so the mixture cooks evenly.

Chillies: the recipe combines red chillies with bird’s eye chillies. The smaller chillies bring the sharper heat, so keep the listed amounts for the intended spicy flavour.

Choosing and preparing kangkung

Kangkung: look for fresh, crisp stems and leaves. Rinse it well and shake off excess water before it goes into the pan.

Stems and leaves: the stems are firmer than the leaves, so cut them into manageable lengths. Add the greens together as directed, and use their change in colour and texture to judge when they are halfway cooked.

Frying the paste

Hot oil: heat the oil before adding the ground mixture so it fries rather than sits in a cool pan. Stir as it cooks for the full 3 minutes.

Aroma: the paste should smell fragrant after frying. Keep it moving so the garlic and shallots do not catch on the pan.

Getting the texture right

Prawns: fry them for the recipe’s 1 minute before adding the kangkung. They will continue cooking as the greens and liquid are added.

Kangkung: stir-fry it only until halfway cooked, then add the seasoning and water. The final boil finishes the cooking, so avoid leaving it on the heat longer than needed.

Serving the stir-fry

Rice: serve the spicy, savoury stir-fry with plain steamed rice, which gives the sauce and seasoning a simple base.

A meal: for a fuller plate, add another vegetable side or a simple soup. Serve the stir-fry promptly while the greens are hot.

Recipe notes & tips

• Grind the paste evenly so the candlenuts and aromatics cook at the same rate.
• Have the kangkung, prawns and seasonings ready before heating the pan.
• Shake excess water from the kangkung to reduce splattering in the hot oil.
• Stir frequently while frying the paste so it does not stick or scorch.
• Add the water after the seasoning and let the pan come to a proper boil before serving.

Variations

• Adjust the heat: use fewer bird’s eye chillies for a milder stir-fry.
• Add tofu: fry firm tofu separately and fold it in near the end.
• Make it without prawns: leave them out for a vegetable-only version.
• Use another green: substitute a similar leafy green if kangkung is unavailable.
• Add a citrus finish: serve with lime wedges for a fresh squeeze at the table.

Common mistakes to avoid

• Uneven paste: grind the candlenuts and aromatics thoroughly so larger pieces do not remain.
• Scorched aromatics: stir the paste as it fries and keep to the stated 3 minutes.
• Overcooked prawns: fry them for 1 minute before moving on to the kangkung.
• Soggy greens: shake off excess washing water before adding the kangkung.
• Overcooked kangkung: stop the stir-fry at the halfway-cooked stage, then finish it with the water.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat thoroughly in a pan until piping hot; the kangkung will be softer after storing.

Frequently asked questions