Water Spinach With Shrimp

Name: Water Spinach With Shrimp
Ingredients: 1 teaspoon; (shrimp paste); 4 (5 1/2-inch) fresh Holland red chiles, sliced, including seeds if desired (for a spicier dish); 1/2 cup chopped shallots (2 large); 2 tablespoons vegetable oil; 1/2 lb large shrimp in shell (about 21 to 25 per lb), peeled, deveined, and cut crosswise into 1/2-inch pieces; 3/4 cup well-stirred unsweetened canned coconut milk (not low-fat); 1/3 cup; or reduced-sodium chicken broth; 1 teaspoon salt; 1 1/2 lb water spinach, bottom 4 inches discarded and remainder (leaves with stems) cut crosswise into 1-inch pieces; a mini food processor; a large wok

12 ingredients

8 steps

Ingredients

1 teaspoon
(shrimp paste)
4 (5 1/2-inch) fresh Holland red chiles, sliced, including seeds if desired (for a spicier dish)
1/2 cup chopped shallots (2 large)
2 tablespoons vegetable oil
1/2 lb large shrimp in shell (about 21 to 25 per lb), peeled, deveined, and cut crosswise into 1/2-inch pieces
3/4 cup well-stirred unsweetened canned coconut milk (not low-fat)
1/3 cup
or reduced-sodium chicken broth</epi:recipelink>
1 teaspoon salt
1 1/2 lb water spinach, bottom 4 inches discarded and remainder (leaves with stems) cut crosswise into 1-inch pieces
a mini food processor; a large wok

Directions

1

Put oven rack in middle position and preheat oven to 350°F.
2

Wrap
3

tightly in foil and bake 10 minutes. Open foil carefully and cool
4

to room temperature, about 15 minutes. Crumble
5

into mini food processor and finely puree with chiles and shallots.
6

Heat oil in wok over moderate heat until hot but not smoking, then add
7

mixture and cook, stirring constantly, 3 minutes. Add shrimp and increase heat to moderately high, then cook, stirring, until beginning to turn pink, about 1 minute. Add coconut milk, stock, and salt and simmer, stirring occasionally, 2 minutes.
8

Increase heat to high, then add water spinach and cook, stirring, until spinach is crisp-tender, about 3 minutes. Serve immediately.