I like to eat sweet potato leaves especially stir-fry with dried shrimp and sambal(spicy shrimp paste chili) paste. I think sweet potato leaves look similar like Water Convolvulus.The leaves of the sweet potato plant are light green, heart-shaped and have prominent veins that radiate out from the base of the leaf.Normally I can only find sweet potato leaves at Asian market during summer..I can't find sweet potato leaves sold in any of our local supermarket .I guess American or Western doesn't know or not used to eat sweet potato leaves..Maybe they didn't think the leaves is editable..By the way the price for sweet potato leaves is not really cheap if compare with other Chinese vegetables ..But for the sake of me missing eating sweet potato leaves,I don't mind getting it once in a blue moon..Of course,as usual the only style of cooking sweet potato leaves is Malaysia style!! Spicy !! one words for this dish!! super-delicious!!
1 bundle sweet potato leaves,about 1 1/2 lbs washed and remove the end part
3 tbsp sambal-tumis
100 gm dried shrimp,soaked and chopped coarsely
10 shrimp,shelled and deviened
2 long red chili,sliced
1 tbsp sugar
salt to taste
2 tbsp oil
1:Remove end part of the leaves for about 2 inches and only use the upper part of the young leaves..wash thoroughly and drained.
2:Heat large skillet or wok with oil at high heat.Add in dried shrimp and fry for 3-4 minutes or until fragrant.Then add in sambal-tumis and shrimp.Toss for about 3 minutes before add in sweet potato leaves,salt and sugar.