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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Watercress in a sweet gravy- The 1st ingredient is submitted strangely, but that is the only way I could get Recipezaar to recognize kang kung. Kangkung is a dark green leaf but may sub watercress, spinach, or chicory. Ingredients:
4 tablespoons dehydrated shrimp |
1 1/2 cups coconut milk |
1 large onion, finely chopped |
1 small garlic clove, crushed |
1 teaspoon salt |
1 teaspoon finely grated fresh ginger |
1 fresh red chili pepper, seeded and sliced |
2 tablespoons palm sugar (or substitute) |
1/2 teaspoon laos powder |
Directions:
1. Wash greens very well in several changes of cold water. Drain well.
2. Slice coarsely.
3. Pour 1/2 cup of hot water over shrimps and let soak 5 minute (If using the brownish dried shrimps instead of the white, they will need longer soaking-about 25 min.).
4. Put coconut milk, and all other ingredients, into a large saucepan. Bring to a boil, uncovered.
5. Add soaked shrimps, the water in which they soaked, and the green vegetable.
6. Cover and simmer on low heat for 20 minutes, or until tender.
7. Serve hot with rice and other dishes.
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