350 grams Water Spinach cut the straw lengthwiise, then into 4cm pieces
4 pcs Tomatoes Each cut into 4 quarters then grilled
1 pcs Jeruk limau lime cut in half horizontally, then squeezed
2 cloves Garlic Grill
2 pcs Red Chilies Grill
1 tsp. Shrimp Paste (optional) fried
3 tbs. Vegetable oil
1/2 tsp. Salt to taste
In a large saucepan, boil salted water. Add the water spinach and blanch for about 2 minutes, ensuring they remain crisp.
Grill the tomato, garlic and the red chillies until cooked or it's possible to fry in wok without oil.
Make a paste out of tomato, red chillies, salt, shrimp paste (optional) and garlic with mortar and pestle or food processor.
On a platter, mix the water spinach well with the tomato sambal and vegetable oil. Pour the kaffir lime juice over the vegetable.
Garnish with fried peanuts.