Mama Lee's Sambal Greens

This is a popular stir fry in Singapore, often using local greens like kang kong (morning glory). Here she’s used sweet potato leaves fresh from the market. You can try this with any large leafy greens - chard is great in the uk - or blanched green beans.

Serves 3-4 as a side, with rice
3 tbsp dried shrimp*
2 tbsp @rempapaspiceco Red Hot Sambal Tumis
6 garlic cloves, chopped
2 large bunches of greens
salt, to taste
neutral oil, for frying

1. Soak the dried shrimp in hot water for 5 mins until softened, then drain. Reserve the soaking liquid - it’s full of savoury shrimpy flavour - and stir this into the sambal.
2. Drizzle the oil over a hot wok. Over medium heat, fry the garlic until light golden, then set aside.
3. Add the softened shrimp to the oil and stir-fry until fragrant.
4. Stir in the sambal mixture and fry for a few seconds.
5. Turn the heat up and add the greens. Stir fry until the leaves have just wilted.
6. Season to taste. Depending on the saltiness of the dried shrimp you might even find you don’t need to add more salt.
7. Serve immediately - it’s best eaten hot with plain steamed rice 😋😋😋

*For vegans, skip this and use a splash of light soy sauce or vegan fish sauce instead.