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Sambal Sweet Potato Leaf

Sambal Sweet Potato Leaf Recipe

For a pleasant leaves-to-stems ratio, use only the top half of the stems.

This recipe works well with kang kong (water spinach) too.


  • one packet (about 300g) sweet potato leaf (番薯叶)
  • 13g dried shrimp (虾米)
  • 50ml hot water
  • 1 tbsp + 1 tbsp cooking oil divided
  • 1 finger-length red chilli sliced to thin sections
  • 1 chilli padi sliced to thin sections for extra heat; to taste & only if needed
  • 4 cloves garlic finely chopped
  • 5 shallots (or 1/4 small red onion) sliced thinly
  • 1 1/2 tbsp sambal belacan paste instant or home-made; to taste
  • 1/4 tsp Maggie seasoning sauce (or fish sauce) optional
  • tiny pinch of salt to taste
  • 3 tbsp water add more as needed
  • 1 tbsp Chinese wine (Hua Tiao/Shaoxing)


  1. Prepare vegetable. Using kitchen scissors, snip & separate the sweet potato leaves from the stems. Snip the stems to uniform 2-3 cm length. Optional: Pull & discard the “strings” of the stems to improve the texture. Wash and dry the veggies.
  2. Prepare dried shrimps. Soak dried shrimps in a small dish with hot water until softened, about 20 minutes. Reserve and set aside the dried shrimps soaking water.
  3. Prepared grinded spices. Add softened dried shrimps, garlic and shallots to an electric food grinder or blender. Add 1 tbsp oil and pulse for a few seconds. Alternatively, pound the ingredients in a mortar & pestle or finely chop them.
  4. Stir-fry the dish. Heat remaining oil in a wokpan. Stir-fry grinded paste, garlic and shallots for a few seconds until fragrant. Add sweet potato leaf stems and stir fry briskly on high heat until they start to soften. Add the leaves and dried shrimp soaking liquid. Stir fry until the leaves are reduced in volume. Then add sambal belacan paste, chillis, Maggie seasoning sauce (or fish sauce), salt and water. Drizzle Chinese wine along the sides of the wok walls during the last 10 seconds of cooking. Stir to coat well before serving.
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45 comments on “Sambal Sweet Potato Leaf”

  1. I love sweet potato leaves. Your version looks flavorful.

  2. You mention me and it make me blush… Your dish looks so much better than mine. Please cook for me… LOL

    • Hehe, sure, you teach me and I cook for u … what goes around comes around. U gotta love it whether it’s nice or not coz it’s your recipe! haha

  3. I never knew that sweet potato leaves were edible. How lovely. I must try them.

  4. Pingback: Foodbuzz 24, 24, 24: Rustic Singapore - Buying & Cooking with Local Produce | NoobCook.com

  5. I grew up eating this dish and I love it! Coincidentally, I just cooked it 3 days ago when my niece and nephew came visiting. But it’s not easy to find the sweet potato leaves where I live, can only get from wet market only.

    • You’re from Singapore too right? I’m seeing this quite often at NTUC these days, especially the smaller type which they labelled as “baby sweet potato leaves”

  6. Waah!! My favourite dish.. :-) My mom used to cook this a lot, albeit with lesser ingredients, a much simpler taste.. This dish with just a plate of plain rice is da bomb! Hehehe..

  7. Dear personal in-charge,

    May i know how to cook fried potato with chilli .
    kindly let me know thanks you.
    i wish to learn from you.

  8. Pingback: Early Greens: Sweet Potato Leaves

  9. For a whole year I never found potato leaves in Perth – last weekend I did so I quickly bought a bunch and the next thing I did was to check if your site has a recipe! So glad it does.

  10. I wish I could find potato leaves here…have never seen them in our markets. The stirfry looks very appetizing.

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