Kangkung Belacan

Kankung Belacan (Quick and Easy Water Spinach Stir Fry)

  • Prep Time: 10 minutes
  • Cook Time: 4 minutes
  • Total Time: 14 minutes
  • Yield: Serves 4-6 1x


Kangkung Belacan is a very traditional and popular vegetable stir fry found in Singapore, Malaysia, Thailand and the surrounding countries.



  • 500g (1.1 lb) kangkung (water spinach)
  • 1 small onion
  • 2 small cloves garlic
  • 2 fresh red chillies
  • 1 Tbsp shrimp paste (belacan)
  • 1 Tbsp dried shrimp (udang kering)
  • 1 Tbsp vegetable oil
  • 1/2 tsp salt (or 1 tsp if you like your salt)
  • 60ml (1/4 cup) water


  1. Cut the kangkung into 7.5cm/3″ lengths, separating the harder stalks from the leaves, place on 2 separate plates.
  2. Place the dried shrimp in the chopper and chop to a floss. This should only take about 20 seconds.
  3. Add the onion, garlic, chillies and shrimp paste and chop to a semi fine mix. You shouldn’t need to add any water.
  4. Heat the oil in a wok or frying pan on medium-high heat and fry the ground ingredients until fragrant, about a minute.
  5. Add the stalks and salt fry for a minute, mixing everything well.
  6. Add the water and stir through for 10 seconds.
  7. Turn the heat off, then add the leaves. Give it all a good stir to wilt the leaves. Check the seasoning and add more salt if you think it needs it.


Nutritional information is based on 6 servings.

  • Category: Side dish
  • Cuisine: Singaporean, Malaysian and Thai