Kangkong Salad Recipe Panlasang Pinoy: Crisp Water Spinach With Shrimp Paste Dressing

This traditional Filipino salad transforms humble water spinach into a vibrant dish that celebrates bold, authentic flavors. The crisp texture of kangkong pairs perfectly with the pungent, salty kick of shrimp paste dressing.

Simple preparation highlights the natural freshness of the greens while the dressing adds layers of umami depth. Every bite delivers a balance of crispness and savory richness that defines this classic Pinoy dish.

The secret lies in blanching the water spinach briefly to maintain its crunch while mellowing any bitterness. The shrimp paste dressing ties all the elements together into a cohesive, flavorful experience.

Serve this refreshing salad as a light meal or alongside grilled proteins for a complete Filipino-inspired spread.

Ingredients for Kangkong Salad Recipe Panlasang Pinoy

Fresh water spinach and bold Filipino flavors come together beautifully in this vibrant dish.

The water spinach must be fresh—look for crisp, bright green bunches at Asian grocery stores or specialty markets. Bagoong alamang (shrimp paste) is essential for authenticity; Mama Sita’s or Rufina are reliable brands. Avoid any shrimp paste with additives or preservatives for the cleanest flavor. If sourcing live water spinach, ensure it’s free of dirt and grit before blanching.

No calamansi? Lime juice at a 1:1 ratio works well. Palm vinegar can be swapped for rice vinegar or apple cider vinegar, though the flavor profile will shift slightly. For a nut-free version, toasted sesame seeds replace crushed peanuts. If shrimp paste is unavailable, vegetarian fish sauce or miso paste can approximate the umami depth, but the dish won’t be traditional.

Blanched water spinach keeps for 2 days in the fridge if stored in a sealed container with a paper towel to absorb moisture. The dressing can be mixed and refrigerated for 1 week. Always dress the salad just before serving to maintain crispness.

Step-by-Step Instructions for Kangkong Salad

Master this traditional Filipino preparation with precise technique and balanced flavors.

Step 1: Prepare the Water Spinach

Begin by thoroughly washing the 1 lb water spinach to remove any grit or sand. Trim the fibrous stems and separate the leaves from the thicker stalks. I prefer to keep the tender stems for added texture.

Blanch the prepared water spinach in boiling water for 30-45 seconds until just wilted but still vibrant green. Immediately shock in ice water to stop the cooking process and preserve the crisp texture. Drain well and pat dry with clean towels.

Step 2: Create the Shrimp Paste Dressing

In a small bowl, combine the 2 tbsp shrimp paste, 3 tbsp calamansi juice, 2 tbsp palm vinegar, and 1 tbsp white sugar. Whisk vigorously until the shrimp paste fully dissolves and the mixture becomes smooth.

Add the 4 cloves garlic cloves (minced finely) to the dressing along with 0.5 tsp salt and 0.25 tsp black pepper. Let this mixture sit for 5 minutes to allow the flavors to meld and the garlic to infuse the dressing.

Step 3: Assemble with Fresh Garnishes

Arrange the blanched water spinach on a serving platter. Drizzle the shrimp paste dressing evenly over the greens, ensuring each leaf gets coated. I find that using a spoon to gently toss the salad helps distribute the dressing without bruising the delicate leaves.

Scatter the 1 cup cherry tomatoes (halved) and 0.5 whole red onion (thinly sliced) over the top for freshness and color. The acidity from the tomatoes balances the rich umami of the shrimp paste beautifully.

Step 4: Add Final Touches and Serve

For the finishing touches, sprinkle the 0.25 cup roasted peanuts (crushed) over the salad. The nuts add a satisfying crunch that contrasts with the tender greens. If using, add the 1 whole red chili pepper (sliced thinly) for a subtle heat.

Let the salad sit for 2-3 minutes before serving to allow the flavors to penetrate the leaves. Serve immediately while the water spinach retains its crisp texture and the dressing remains vibrant.

Dietary Considerations for These Flavors

Vegetarian Options

This salad can easily be adapted for vegetarians by replacing the shrimp paste with vegetarian fish sauce or miso paste. The umami depth won’t be identical, but it still delivers a satisfying flavor profile. I’ve had success with 3 tsp miso paste mixed with a splash of water. 🌱

Gluten-Free Friendly

The recipe is naturally gluten-free as written. Just ensure your shrimp paste and other ingredients are certified gluten-free. Brands like Mama Sita’s are typically safe, but always check labels for hidden wheat or soy sauce additives.

Nut Allergy Swap

For those with nut allergies, replace the roasted peanuts with toasted sesame seeds or sunflower seeds. Both add crunch without compromising the dish’s texture. Toast 2 tbsp seeds in a dry pan until golden for best results.

Low-Sodium Adjustments

To reduce sodium, cut the shrimp paste to 1 tbsp and supplement with 1 tsp soy sauce or coconut aminos. Balance the flavors with extra calamansi juice or vinegar. I find this keeps the taste bright while lowering the salt content.

Vegan Adaptation

Make this fully vegan by omitting the shrimp paste entirely and using a combination of tamari, miso, and a pinch of MSG for umami. The dressing will taste different but still complement the fresh greens beautifully. 💛

Sugar Alternatives

For a lower glycemic option, swap the white sugar with coconut sugar or honey. The flavor will be slightly richer, so start with 2 tsp and adjust to taste. The dressing’s balance of sweet, sour, and salty is key to the dish’s appeal.

Frequently Asked Questions