Water spinach in shrimp paste

Ingredientsserves 4

Method

1. Wash the water spinach in several changes of water and drain thoroughly; split the thick stems and keep stems and leaves separate.
2. Loosen the shrimp paste with the sugar and a tablespoon of water in a small bowl; the sugar is what makes shrimp paste taste of the sea rather than of salt.
3. Heat the wok until it smokes, add the oil, fry the garlic and chilli ten seconds, then the shrimp-paste mixture ten seconds until it foams and smells toasted.
4. Stems first, toss half a minute on full heat, then the leaves; splash the wine down the side of the wok.
5. Toss a minute more until the leaves collapse and the stems are still crisp; serve at once, it darkens as it sits. The paste is salty enough, so no salt.

Take care

• The shrimp paste contains crustacean (shrimp) and is very salty, so no extra salt. Water spinach is grown in water; wash it thoroughly and cook it, never eat it raw.

The story

The shrimp paste is the Tai O story: the stilt-house fishing village on Lantau has ground silver shrimp into shrimp paste for over a century, 鄭祥興 among the oldest makers, and TVB still films the eighty-year-old stone-mill shops. When Hong Kong banned trawling in its own waters in 2011 the shrimp began to come from the mainland, but the jars are still made and sold in Tai O, and water spinach in shrimp paste is the summer dish that uses them.

Same technique

Tomato and eggChoy sum with beefGinger and spring onion beef

Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.