Sweet potato leaves
The shrimp mixture from my previous recipe "Pork floss shrimp roll" will be reused for cooking sweet potato leaves. So keep them if you have leftover shrimp mixture. You can replace sweet potato leaves with kangkong. For easy reference, I will duplicate the steps for making the shrimp mixture.
Sweet potato leaves
The shrimp mixture from my previous recipe "Pork floss shrimp roll" will be reused for cooking sweet potato leaves. So keep them if you have leftover shrimp mixture. You can replace sweet potato leaves with kangkong. For easy reference, I will duplicate the steps for making the shrimp mixture.
Cooking Instructions
- 1
Pluck the leaves. Rinse very cleanly of any debris and pests.
- 2
Blanch in boiling water 30 seconds. Remove, drain and leave aside.
- 3
Rinse the dried shrimp and drain. Chop finely.
- 4
Peel the ginger. Chop finely.
- 5
Peel the garlic. Chop finely.
- 6
Peel the shallots. Chop finely.
- 7
Heat up cooking oil in the frying pan with low-medium heat. Saute ginger, garlic and shallots for 2 minutes.
- 8
Add turmeric powder. Mix evenly.
- 9
Add dried shrimp and salt. Saute till bubbling with fragrance.
- 10
Add chilli bean sauce. Mix evenly.
- 11
Add sweet potato leaves.
- 12
Add water.
- 13
Mix evenly and simmer for about 10 minutes to soften the leaves.
- 14
Ready to serve with cooked rice garnished with pork floss.
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