This vibrant shrimp sauce offers a bold, pungent kick that elevates simple rice or grilled meats. The base of fresh kangkong (water spinach) provides a tender, slightly sweet crunch that balances the intense umami and heat from the shrimp paste and red chilies. Garlic adds a fragrant depth, while soy sauce ties the flavors together with a salty richness. It is a classic accompaniment in many Asian households, perfect for cutting through rich, fatty foods or adding excitement to bland meals. Quick to prepare with minimal ingredients, this sauce captures the essence of traditional street food flavors in a convenient, homemade format. Serve it alongside steamed rice, spring rolls, or as a dipping sauce for fresh vegetables and seafood.
Shrimp Sauce
Description
This vibrant shrimp sauce offers a bold, pungent kick that elevates simple rice or grilled meats. The base of fresh kangkong (water spinach) provides a tender, slightly sweet crunch that balances the intense umami and heat from the shrimp paste and red chilies. Garlic adds a fragrant depth, while soy sauce ties the flavors together with a salty richness. It is a classic accompaniment in many Asian households, perfect for cutting through rich, fatty foods or adding excitement to bland meals. Quick to prepare with minimal ingredients, this sauce captures the essence of traditional street food flavors in a convenient, homemade format. Serve it alongside steamed rice, spring rolls, or as a dipping sauce for fresh vegetables and seafood.Ingredients
Directions
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Prepare the kangkong by washing thoroughly and chopping into small, bite-sized pieces. Pat dry to remove excess moisture.
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In a small bowl, mash the shrimp paste with a splash of warm water to loosen its texture and reduce the intensity of the raw smell.
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Heat a wok or large skillet over medium-high heat. Add a small amount of oil if desired, though the greens may release enough moisture.
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Add the chopped garlic and red chilies to the pan. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
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Add the chopped kangkong greens to the pan. Stir-fry vigorously for 2-3 minutes until the greens are wilted but still retain some crunch.
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Stir in the prepared shrimp paste mixture and soy sauce. Toss everything together until evenly coated and heated through.
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Remove from heat immediately to prevent overcooking. Transfer to a serving bowl and serve warm or at room temperature.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 155.9kcal
- % Daily Value *
- Total Fat 0.9g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 391.5mg17%
- Total Carbohydrate 34.3g12%
- Dietary Fiber 5.1g21%
- Sugars 26.0g
- Protein 7.1g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Shrimp paste (belacan) is very potent. If you prefer a milder flavor, reduce the amount to 1/4 teaspoon or toast it lightly before using to mellow the taste.
For a vegan version, substitute the shrimp paste with a vegan fish sauce alternative or a small amount of miso paste for umami depth.
Kangkong can be substituted with other leafy greens like spinach or bok choy if water spinach is unavailable, though the texture will differ.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.
This sauce pairs exceptionally well with steamed rice, grilled fish, or as a dip for fresh vegetables and spring rolls.
