Cut the kangkung into equal lengths, separating the harder stalks from the leaves, place on 2 separate plates.
Place the the onion, garlic, chilli, shrimps and shrimp paste in a chopper and chop to a fairly fine mix.
Heat oil in a frying pan on medium high heat and fry the ground ingredients until fragrant, about a minute.
Add the stalks, stir fry for a minute, then add the leaves, give it a quick stir and taste for seasoning, turn stove off. Like spinach, kangkung cooks quickly and is best eaten with a slight crunch as is true for all vegetables!