Kangkong Stir Fry with Prawns
Hello everyone! Today, I'm going to tell you a recipe that you'll fall in love with... and it'll become a part of your fried rice menus. so we called it Kangkhong, Kankun however this is also known as water spinach, Morning glory. Stir-fried Kankun or Stir-fried water spinach is a common dish in Asia. So come let's make this!
No matter how we make KangKong we have to wash those well and let them dry for some time before we cook them. If you guys can, wash it with salt water. It doesn't matter what green you cook, make sure to wash it well. The reason is that salt water will wash away any insects or pesticides that may remain on the greens.
How do we select the best KangKong?
When it comes to KangKong, there are a few different types. But if you can, try to find the KangKong with thin leaves. Because it tastes much better than the one with bigger leaves.
The most important thing when buying KangKong is that we should always buy fresh(lapati) KangKong. The way you can find this is by breaking the stem of the KangKong and if it breaks quickly and easily, that means it's new and fresh.
Also, here I have broken them into large pieces because I am making this KangKong according to the Chinese style.
It's best to eat this way..
I should say that there are a few stuff that you can use to make the KangKong tastes even better. No matter whether you are making a KangKong stir fry or a deviled, you can use these ingredients to make it taste better. Those ingredients are, Prawns, small prawns, or dried prawns
If you guys can, add prawns or dried prawns because it is going to taste heavenly. If you guys don't have any of those, you can go ahead and add dried Maldive fish. Trust me, it's going to taste way better. But remember, when cooking KangKong, make sure to cook it in low heat because it will taste really good and it will look nice, green, and fresh.
Most of us don't like to eat greens, but this green, which is "KangKong" may be one of those greens that we love to eat, especially when stir-fried. So this stir fry is made according to the Chinese style and this goes really well with fried rice. This is a really good recipe and I hope you guys will enjoy this recipe.
- 100 grams Kangkong (Water Spinach/ Morning Glory)
- 100 grams Prawns (Medium Size)
- 2 tablespoons Soya Sauce
- 1/2 teaspoon Tumeric Powder
- 1 1/2 teaspoon Black Pepper
- 1 1/2 Salt
- 1 teaspoon Chili Powder
- 1 teaspoon Ginger Garlic Paste
- 1 Large Onion
- 4-5 Garlic Cloves
- 2-3 Green Chilies
- 1 teaspoon Tomato Sauce
- 1/2 teaspoon Fish Sauce
- 1 tablespoon Chili Flakes
- Curry Leaves
- Oil
First, we have to clean the prawns and marinate them well. I have used cleaned headless prawns.
Marinate your prawns by adding Tumeric powder, Black pepper, chili powder, salt, ginger garlic paste, and soya sauce.
Let it marinate for 30 minutes.
Next, fry the marinated prawns and add oil according to the pan that you are going to use.
Here I have added certain amount of oil because i am going to make the stir fry in the same dish. And i would love to deep fry my Prawns.
Fry the Prawns (Medium-high heat)
After frying your pans add Curry Leaves and sliced Garlic.
Remove any excess oil from the pan if necessary because we will be using the same pan to make this KangKong.
Next, Add the sliced large Onion to the pan and let it fry.
After that add the Green Chilies and mix well.
Next, reduce the heat to low and add the KangKong to the pan.
Mix well.
Make sure to reduce the heat.
Then add Fish Sauce, Tomato Sauce.
Then add Soy Sauce to give that extra flavor.
Then add chili flakes.
Next, mix and fry well in low heat.
After that, add salt, and black pepper and mix well. Make sure to remove the KangKong from heat after 1-2 minutes.
Finally, mix well and ENJOY!!!
