Okra/ Lady’s Fingers With Dried Shrimp Garlic Sauce 虾米蒜茸酱拌秋葵/羊角豆

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Okra aka lady’s fingers is also commonly called 秋葵 in Chinese and 羊角豆 in Singapore and Malaysia. There are various ways to cook okra, here is a simple Chinese okra recipe dress with an intensely savoury dried shrimp garlic sauce easily prep in 2 steps – blanch the okra and cook the sauce.

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

10pcs Okra/ Lady’s Fingers, rub with salt, rinse 


1 tbsp Garlic


1 Red Chilli (kid-friendly) or use Bird’s Eye Chilli/ Chili Padi for a spicy kick


2 tbsp Dried Shrimps, rehydrate and chop into smaller pieces


Some oil for cooking

Sauce:


2 tsp Light Soy Sauce


1 tsp Sugar


1 tsp Oyster Sauce 


2 tbsp Water


1/2 tsp Corn Flour

Note: I’m using organic okra which is smaller in size. Adjust the recipe if you’re using larger sizes.

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Method:

1. 

Fill some water in a pan and bring it to a boil. Add few drops of cooking oil, blanch the okra and transfer to a serving plate, discard the water and set aside.

I cooked this dish using Song Cho 16cm frypan, a multi-ply stainless steel pan without chemical coating. It’s safe to use in any cooking from low to high heat.

For more information about the product, visit Song Cho e-shop for details.

2. Heat some oil, stir fry garlic, chilli and dried shrimps until aromatic, transfer onto the cooked okra. 

3. Add the sauce ingredients to the pan and simmer until the sauce is thickened. Pour the sauce over the okra and serve right away.

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