1 bunch kangkung, cut 5cm
2 shallots, sliced
1 long red chilli, thickly sliced
2 cloves garlic, bruised
1/4 tsp belacan powder
50g raw school prawns
50g chicken meat, sliced
50g squid, sliced
1 tbls oyster sauce
1/2 tsp cornflour, blended with water
1 tbls fried shallots
Heat 2 tbls oil and saute onion, chilli, garlic,
belacan and prawns – stir well.
Add chicken and squid – stir until opaque.
Add kangkung – stir.
Add oyster sauce and cornflour – stir until wilted.
Serve immediately sprinkled with shallots.
Inspired by Restoran Ana Ikan Bakar, Kuantan