Pound the chilies, garlic, and Jeeny’s Roasted Belacan Shrimp Paste together using a mortar and pestle until they form a coarse paste. Heat oil in a wok over medium heat and sauté the sliced shallots until fragrant. Add the shrimp paste mixture and continue to stir-fry until aromatic.
Next, add the prawns and cook until they turn pink and are fully cooked. Add in the kailan and stir-fry quickly until the vegetables are tender yet still crisp. Serve hot as a flavorful side dish with steamed rice.
