Sweet Potato Leaves with Sambal
Sweet Potato Leaves with Sambal is a signature Malaysian dish, stir-fried with shrimp in a rich sambal sauce that combines fiery chili paste, creating a bold and flavorful vegetable dish that perfectly balances heat and depth.
Servings: 4 people
Ingredients
- 2 tablespoons cooking oil
- 3 cloves garlic minced
- 1/2 onion sliced
- 6 medium-sized shrimp peeled and deveined
- 200 g (7 oz) sweet potato leaves rinsed, stems trimmed, and cut into pieces
- 1 red chili seeded and thinly sliced
- 1/4 teaspoon salt or to taste
Sambal
- 1 handful (6-8) dried red chilies seeded
- 3 shallots peeled
- 1/2 teaspoon belacan Malaysian shrimp paste
- 1 tablespoon cooking oil
- 1 tablespoon water
Instructions
- Make the sambal by grinding all the ingredients together to form a fine paste. Set it aside.
- Heat a wok or skillet and add the oil. Once the oil is hot, add the garlic, onion, and sambal. Stir constantly with a spatula until you smell the spicy aroma from the sambal. Then, stir in the shrimp.
- Add the sweet potato leaves and stir continuously until they start to wilt.
- Add the red chili and salt, and continue stirring to blend everything well. Turn off the heat, dish out, and serve immediately.
Notes
- In the US, sweet potato leaf (蕃薯叶) is marketed as yam leaf, even though they are different.
- If you use water spinach or morning glory, the recipe works the same.
Nutrition
Serving: 4people | Calories: 156kcal | Carbohydrates: 11g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 31mg | Sodium: 197mg | Potassium: 426mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2071IU | Vitamin C: 25mg | Calcium: 68mg | Iron: 1mg