Plecing Kangkung (Water Spinach) with Swimmer Crab (Porturus spp.)

Plecing Kangkung (Water Spinach) with Swimmer Crab (Porturus spp.)

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Plecing Kangkung (Water Spinach) with Swimmer Crab (Porturus spp.)
Plecing kangkung (water spinach) is a typical Indonesian dish originating from Lombok. It consists of boiled vegetables and is topped with a special sauce. In Java, this sauce is usually made with peanuts, while the sauce for plecing is made from shrimp paste, cayenne pepper, lime, garlic and candlenut. For this recipe, plecing kale will be served with crab meat and bean sprouts.
Course Main Dish
Cuisine Indonesian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
portion
Ingredients
Ingredients to finely blend in a blender (BLENDED SPICES)
Course Main Dish
Cuisine Indonesian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
portion
Ingredients
Ingredients to finely blend in a blender (BLENDED SPICES)
Instructions
  1. Cook the water spinach until wilted, drain, then pour over cold water. Set aside.
  2. Brew hot water over the bean sprouts then pour over cold water. Set aside.
  3. Pour hot oil over the blended spices and mix well. Pour the spices on the water spinach and bean sprouts. Top with Seaprime crab meat to taste.
  4. Your dish is ready to be served.
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