Wash the water spinach well and remove the leaves. Cut the stems into short lengths.
Boil the stems for 5 minutes. Add the leaves and boil for another 3 minutes. Rinse with cold water and drain well.
Combine the water spinach, tomato, onion, and potato in a mixing bowl. Mix thoroughly.
Place the vegetables on a large serving platter or divide them among four individual salad bowls. Garnish with the egg slices. Drizzle Vinegar and Sautéed Shrimp Paste Sauce
Serves 4 Preparation time: 10 minutes Cooking time: 15 minutes
1 lb (500 g) water spinach (or regular spinach or sweet potato greens)
1 tomato, cut into bite-size pieces
1 onion, thinly sliced
1 potato, peeled, diced and boiled
3 hard-boiled eggs, sliced
Vinegar and Sautéed Shrimp Paste Sauce for garnish
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