Malaysian
Gluten free
SpicyPucuk paku goreng belacan
Stir-fried fern shoots with shrimp paste
Pucuk paku goreng belacan: wild fern shoots stir-fried with chilli and toasted shrimp paste
In Sabah, Sarawak and the kampungs of the Malay Peninsula, curly young pucuk paku (vegetable fern) are picked from riverbanks and sold in bundles at every tamu and pasar, and this fiery stir-fry with belacan appears at lunch with rice and fish almost every day. The fronds stay crunchy and green, coated in a punchy paste of shallots, garlic, chilli and toasted shrimp paste. Suitable as part of a balanced diet: leafy greens with no starch. About 110 kcal and 8 g carbohydrate per portion. The usual mistake is undercooking: fern shoots should always be blanched or cooked through, never eaten raw. Fiddlehead ferns or water spinach can stand in. Chef's tip: toast the belacan in a dry pan until it crumbles and smells strongly, then open a window; this is what gives the dish its depth.
- Prep
- 10 min
- Cook
- 8 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 110 kcal
Ingredients
- 14 oz vegetable fern shoots (pucuk paku) or fiddleheadstough stems removed, cut into 6 cm lengths
- 1 tsp shrimp paste (belacan)
- 4 shallots
- 3 cloves garlic
- 2 bird's eye chilliesoptional
- 2 tbsp vegetable oil
- 1 tbsp dried shrimp (optional)soaked
- ¼ tsp salt
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Method
0/5 doneStep 1: Wash the 14 oz vegetable fern shoots (pucuk paku) or fiddleheads well. Blanch in boiling water for 1 minute and drain, so the shoots are safe and stay green.
4 minStep 2: Toast the 1 tsp shrimp paste (belacan) in a dry pan for 1 minute each side until crumbly and fragrant.
2 minStep 3: Pound or blend the belacan with the 4 shallots, 3 cloves garlic, 3 red chillies and 2 bird's eye chillies into a coarse paste.
3 minStep 4: Heat the 2 tbsp vegetable oil in a wok over a medium-high heat and fry the paste with the 1 tbsp dried shrimp for 2 minutes until fragrant and the oil turns red.
2 minStep 5: Add the fern and toss over a high heat for 2–3 minutes until bright green, coated and just tender with a bite. Season with ¼ tsp salt and serve at once.
3 min
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 4 g
- Carbs
- 8 g
- Fat
- 7 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pucuk paku goreng belacan take?
- About 18 minutes in total: 10 minutes to prepare and 8 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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