1. Wash the water spinach (or spinach), trim the tough stem ends and cut into 6-8 cm lengths, keeping stems and leaves separate.
2. Toast the shrimp paste in a dry pan or in foil for 1-2 minutes until fragrant.
3. Pound the chillies, garlic and shallots with the toasted shrimp paste in a mortar to a coarse paste.
4. Heat a wok until very hot, fry the paste in the oil for 1 minute, then add the stems and toss for 1 minute.
5. Add the leaves, sugar and water and stir-fry over high heat for 1-2 minutes until the leaves have just wilted but are still bright green.
6. Serve immediately with rice.
Tip: The most popular vegetable side dish in Malaysia and Singapore, found in every "zi char" restaurant. Belacan smells strong when toasted – open a window, but the result is worth it.
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