Serves: 4 as part of a shared meal
Conversion Chart: Here >>
Ingredients:
1 large garlic clove
1 long red chili
200g water spinach, cleaned, 15cm stem trimmed, cut in 3cm lengths
1 tsp Thai shrimp paste
1/4 cup (60ml) sunflower oil
2-3 green Thai bird’s-eye chilies (optional), finely chopped
Steamed rice, to serve (optional)
Chef's Notes:
You’ll find most of these ingredients in an Asian food shops or specialist Thai grocers.
Bird’s-eye chilies are tiny, intensely hot Thai chilies.
Thai shrimp paste (gapi) – ask for one that’s rich, aromatic and not too salty.
Water spinach (ong choy) is a long leafed Asian green with hollow stems.
Procedure:
Using a pestle and mortar, roughly pound the garlic with a pinch of salt. Add the whole red chili and lightly bruise with the pestle. Toss the garlic mixture with the water spinach in a bowl. Whisk the shrimp paste and 2 tablespoons water together in another bowl until dissolved. Heat a seasoned wok over high heat and
add the oil when smoking. Add the greens and stir-fry for 2-3 minutes, tossing to wilt the greens slightly. Add the shrimp paste mixture and simmer for 1-2 minutes. If you’re daring, add the bird’s-eye chilies! Moisten with 3-4 tablespoons water and boil for 1-2 minutes. It should taste quite rich and smooth, oily, spicy and salty. Serve with rice, if desired.
Restaurant: Nahm
Recipe Type: Authentic
Submitted By: David Thompson
Recipe Author: David Thompson
Original Photograph By: Mark Roper
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.littlewhitedish.com.au/pdf/Editorial/David_Thompson_abc_nov09.pdf
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