With mortar and pestle mix shrimp and dried belacan paste together, breaking up the soften shrimp but not totally obliterating it.
Heat a large wok or pan on high, add cooking oil and when oil is hot (smokes), add garlic, shallots, belacan paste mixture. Stir for a minute or so and you will really smell the belacan becoming more fragrant–add the rau muong and quickly stir fry until just wilted. Toss in the chili and add a tbsp or two of the shrimp water if desired for a bit of moisture to the sauce. Do not overcook and immediately take of heat and transfer to serving platter.
Serve with jasmine rice and share with your neighbors the wondeful aroma of belacan!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (524g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 389 (94%)|
|Amt Per Serving||% DV|
|Total Fat 43.2g||58 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 27.3g|
|Polyunsanturated Fat 12.2g|
|Cholesterol 0mg||0 %|
|Sodium 4.1mg||0 %|
|Potassium 100.9mg||3 %|
|Total Carbohydrate 7.2g||2 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 6.9g|
|Protein 1.3g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 413
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!