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Blazing Wok: Fiery Chilli Shrimp with Sweet Potato Leaves

Wok-fried sweet potato leaves infused with spicy shrimp, delivering a satisfyingly savory crunch.

Janelle

By Janelle

Updated: January 18, 2026

Why I Love This Recipe

Sweet potato leaves, often overlooked in Western cuisine, are a staple in many Asian countries, celebrated for their mild, slightly sweet flavor and tender texture. This recipe elevates these humble greens with the bold flavors of chili, garlic, and succulent shrimp, creating a quick and satisfying dish that's perfect for a weeknight meal. The vibrant green leaves absorb the fiery sauce beautifully, offering a delightful contrast to the plump, juicy shrimp.

  • •Subtle Sweetness, Spicy Kick - The natural sweetness of the sweet potato leaves perfectly balances the fiery heat from the chilies and the savory depth of the shrimp.
  • •Wok Hei Magic - The high-heat wok cooking imparts a subtle smoky char that enhances the overall flavor profile.
  • •Quick Weeknight Winner - Ready in under 30 minutes, this recipe is ideal for busy weeknights without compromising on flavor.
  • •Nutrient-Packed Greens - Sweet potato leaves are a great source of vitamins, minerals, and antioxidants, adding a healthy boost to your meal.
  • •Textural Harmony - The tender leaves, succulent shrimp, and crispy garlic create a delightful textural experience in every bite.

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

  • 500 g Sweet Potato Leaves (washed and roughly chopped)
  • 300 g Shrimp (peeled and deveined)
  • 3-5 Red Chilies (finely chopped, adjust to taste)
  • 4 cloves Garlic (minced)
  • 1 inch Ginger (minced)
  • 2 tbsp Soy Sauce
  • 1 tbsp Oyster Sauce
  • 1 tsp Brown Sugar
  • 1 tbsp Lime Juice
  • 2 tbsp Cooking Oil

Step-by-Step Instructions

  1. 1

    Prepare the shrimp by patting them dry with paper towels. This ensures they sear properly and develop a nice color instead of steaming in the wok. A dry surface is key to achieving that desirable Maillard reaction.

    ~2 min

    Tip: For best results, use fresh, high-quality shrimp.
  2. 2

    In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, and lime juice. This creates the flavorful base for the sauce that will coat the shrimp and leaves. Ensure the brown sugar is fully dissolved for a smooth consistency.

    ~2 min

    Tip: Taste the sauce and adjust the sweetness or sourness to your preference.
  3. 3

    Heat the cooking oil in a wok or large skillet over high heat. The wok should be almost smoking hot to achieve the characteristic 'wok hei' flavor, which is a slight char that adds depth.

    ~1 min

    Tip: Ensure your wok is properly seasoned to prevent sticking.
  4. 4

    Add the minced garlic and ginger to the hot oil and stir-fry for about 15 seconds, until fragrant. Be careful not to burn the garlic, as it can become bitter very quickly. The aroma should fill your kitchen.

    ~1 min

    Tip: Keep the garlic moving to prevent burning.
  5. 5

    Add the chopped red chilies to the wok and stir-fry for another 15 seconds. The chilies will release their aroma and infuse the oil with heat. Adjust the quantity based on your spice preference.

    ~1 min

    Tip: Use caution when handling chilies, and wash your hands thoroughly afterward.
  6. 6

    Add the shrimp to the wok and stir-fry for 2-3 minutes, or until they turn pink and opaque. Avoid overcrowding the wok, as this will lower the temperature and result in steamed shrimp instead of seared shrimp.

    ~3 min

    Tip: Cook the shrimp in batches if necessary to maintain high heat.
  7. 7

    Pour the prepared sauce over the shrimp and stir-fry for another minute, coating the shrimp evenly. The sauce will thicken slightly as it cooks.

    ~1 min

    Tip: Scrape the bottom of the wok to prevent the sauce from sticking and burning.
  8. 8

    Add the chopped sweet potato leaves to the wok and stir-fry for 2-3 minutes, or until they wilt and become tender-crisp. Don't overcook the leaves, as they will lose their texture and become mushy.

    ~3 min

    Tip: Add the leaves in batches if necessary to ensure even cooking.
  9. 9

    Continue to stir-fry everything together, ensuring the leaves are evenly coated with the sauce and the shrimp are well-distributed. The dish is ready when the leaves are wilted but still slightly firm.

    ~1 min

    Tip: Taste and adjust the seasoning if needed.
  10. 10

    Remove the wok from the heat and transfer the Fiery Chilli Shrimp with Sweet Potato Leaves to a serving dish. Serve immediately while hot and the flavors are at their peak. Enjoy!

    0
    Tip: Garnish with extra chilies or a squeeze of lime for added flavor.

How Do I Know It's Ready?

Shrimp should be pink and opaque, and the sweet potato leaves should be wilted but still slightly crisp.

Frequently Asked Questions

Yes, but make sure to thaw them completely and pat them dry before cooking.

Final Thoughts

I hope you enjoy making this Blazing Wok: Fiery Chilli Shrimp with Sweet Potato Leaves as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!