Thai Okra Salad (泰式凉拌秋葵 Tai Shi Liang Ban Qiu Kui)
Thai fish sauce lime chili dressing goes really well with okra and bell peppers!
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/3 lb baby okra pods
- 2 medium or 1 large bell peppers (any color is fine)
- 2 Thai peppers or other fresh or dried chili peppers
- 2 tablespoons fish sauce
- juice from 1 small lime
- 1 teaspoon sugar
Instructions
- 1
Heat a pot of water in a medium sauce pan. While waiting for the water to boil, thoroughly wash, de-seed, and de-vein (remove the white inside part) the bell peppers and cut them into medium pieces. Put all the diced bell peppers in a large mixing bowl. Cut the fresh chili peppers into tiny pieces and put them in a small bowl.
- 2
In the small bowl with the chili peppers, add the 2 tablespoons of fish sauce, the lime juice, and the 1 teaspoon of sugar, mixing thoroughly.
- 3
When the water boils, add the baby okra pods to the boiling water for 3 minutes, turning the okra often to make sure all sides are evenly blanched. When three minutes are up, take out the okra pods and immediately immerse them in icy water for a few seconds. Pat dry the okra pods with paper towel.
- 4
Cut the cooled okra pods into small chucks and add them to the diced bell peppers in the large mixing bowl. Pour in the fish sauce chili lime dressing, mixing thoroughly. Transfer the okra salad to a plate (or multiple plates). Discard any remaining dressing. Enjoy directly or first chill in a refrigerator for 15 minutes.