Water Spinach With Shrimp

• 1 teaspoon
• (shrimp paste)
• 4 (5 1/2-inch) fresh Holland red chiles, sliced, including seeds if desired (for a spicier dish)
• 1/2 cup chopped shallots (2 large)
• 2 tablespoons vegetable oil
• 1/2 lb large shrimp in shell (about 21 to 25 per lb), peeled, deveined, and cut crosswise into 1/2-inch pieces
• 3/4 cup well-stirred unsweetened canned coconut milk (not low-fat)
• 1/3 cup
• or reduced-sodium chicken broth
• 1 teaspoon salt
• 1 1/2 lb water spinach, bottom 4 inches discarded and remainder (leaves with stems) cut crosswise into 1-inch pieces
• a mini food processor; a large wok

1. Put oven rack in middle position and preheat oven to 350u0b0F.
2. Wrap
3. tightly in foil and bake 10 minutes. Open foil carefully and cool
4. to room temperature, about 15 minutes. Crumble
5. into mini food processor and finely puree with chiles and shallots.
6. Heat oil in wok over moderate heat until hot but not smoking, then add
7. mixture and cook, stirring constantly, 3 minutes. Add shrimp and increase heat to moderately high, then cook, stirring, until beginning to turn pink, about 1 minute. Add coconut milk, stock, and salt and simmer, stirring occasionally, 2 minutes.
8. Increase heat to high, then add water spinach and cook, stirring, until spinach is crisp-tender, about 3 minutes. Serve immediately.

shrimp, red chiles, shallots, vegetable oil, shrimp, coconut milk, chicken, salt, water

Taken from www.epicurious.com/recipes/food/views/water-spinach-with-shrimp-234663 (may not work)