Some friends mentioned that it has been a while since they last had Peranakan cuisine so here I am planning a simple Nonya meal and I recalled the sweet potatoes leaf I come across in the market recently.

These much "neglected" sweet potatoes leaf, delicious and affordable; packed a multitude of health benefits.

It is quite similar to another local vegetable - Kang Kong (morning glory/water spinach), only more fibrous.

It is commonly stir fried with sambal, but I wanted something different, I am thinking of a thin curry where I can sip it.

Nonya sweet potatoes leaf curry came to mind, and I am pairing it with the super food, deep orange-flesh sweet potatoes and tiger prawns.

This nutritional powerhouse with stunning shades of orange is rich in flavour with a lot of depth.

I wonder why I am not cooking this dish more often.

You will need:

300gm of sweet potatoes leaf

6 prawns (shelled and deveined)

2 cups of prawns stock

1 sweet potatoes, peeled and cubed

2 dried tamarind peel/skin

100ml of thick coconut cream

1 teaspoon soy sauce to taste

1 teaspoon sugar to taste

2 tablespoon oil to fry the paste

Spice paste (ground)

4 fresh red chilli

4 dried chilli

1 teaspoon of belachan

6 shallots

Method:

1. Heat the oil in a wok and saute the spice paste until fragrant. Add the shrimps stock and tamarind peel. Bring it to a boil and add sweet potato, simmer until sweet potatoes are cooked.

3. When gravy starts to boil, add in the sweet potato leaves and the prawn, season to taste with soy sauce and sugar.

4. When the prawns turn pink, remove from heat immediately and served.

Cooks Note: