Water Spinach with Shrimp

Ingredients

• 1 teaspoon shrimp paste (shrimp paste)
• 22 inch pepper flakes fresh red sliced (for a spicier dish)
• 0.8 cup coconut milk unsweetened low-fat canned (not )
• 0.3 cup chicken broth reduced-sodium
• 1 teaspoon salt 
• 0.5 cup shallots chopped (2 large)
• 0.5 lb shrimp deveined peeled per lb), , , and cut crosswise into 1/2-inch pieces
• 2 tablespoons vegetable oil 
• 1.5 lb water spinach with stems) cut crosswise into 1-inch pieces

Equipment

• food processor
• paper towels
• oven
• aluminum foil
• ziploc bags
• wok

Directions

1. Put oven rack in middle position and preheat oven to 350°F.
2. Wrap belacan tightly in foil and bake 10 minutes. Open foil carefully and cool belacan to room temperature, about 15 minutes. Crumble belacan into mini food processor and finely purée with chiles and shallots.
3. Heat oil in wok over moderate heat until hot but not smoking, then add belacan mixture and cook, stirring constantly, 3 minutes.
4. Add shrimp and increase heat to moderately high, then cook, stirring, until beginning to turn pink, about 1 minute.
5. Add coconut milk, stock, and salt and simmer, stirring occasionally, 2 minutes.
6. Increase heat to high, then add water spinach and cook, stirring, until spinach is crisp-tender, about 3 minutes.
7. Serve immediately.
8. · Water spinach can be cut 6 hours ahead and chilled in a sealed plastic bag lined with paper towels.· Shrimp can be peeled, deveined, and cut 4 hours ahead, then chilled, covered.