Okra and Shrimp Stir-Fry with Chili Sauce
Okra and shrimps are the perfect pair in this stir-fry dish. The shrimp paste lends a bold flavor in this quick 5 minutes dish, and the short cooking time is great for hot summer days.
- Prep time
- 30 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 gram okra
- 20 medium-size shrimps
- 1 teaspoon shrimp paste (Indonesian: terasi)
- 3 tablespoon oil
- 1 red chili (fresno or bird-eye), thinly slice at an angle
- 4 tablespoon water
- 1 teaspoon salt
- 1 teaspoon sugar
- 5 cloves garlic
- 3-5 red chilies (fresno or bird-eye)
Instructions
- 1
Prep work: Cut the okra into 1-inch pieces. Devein and remove the shells (tails intact) from the shrimps. Toast the shrimp paste (optional step). Slice 1 red chili. Grind cloves of garlic and the remaining red chilies into a paste.
- 2
Fry the aromatics: Heat the oil in a frying pan over high heat. Sauté the chili paste and the toasted shrimp paste for 2-3 minutes or until fragrant.
- 3
Add okra: Add the okra and water to the pan. Stir to coat the okras with the sauce, and let it cook for 2 minutes.
- 4
Add shrimps: Add shrimps, sliced chilies, salt, and sugar. Toss to cook the shrimps and quickly turn off the heat once the shrimps have changed color. Note: Stop cooking once the shrimps change color and curl into letter C’s. If the shrimps make letter O’s instead, you have overcooked them. Overcooked shrimps are tough and rubbery.
- 5
Serve: Transfer the dish to a serving platter, and ideally, serve the dish immediately with some steamed white rice.