© John Kernick
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 10

Okra is a common ingredient in Singaporean cooking; Chris Yeo was thrilled at how easy it is to find in Atlanta. He sautés the okra pods in hot oil until they're browned and crisp, then stir-fries them with chile sauce and pungent dried shrimp (widely available in Asian markets).    More Fast Asian Recipes  

How to Make It

Step 1    

In a large saucepan, heat 2 inches of vegetable oil to 350°. In a bowl, cover the dried shrimp with hot water. Let soak for 10 minutes. Drain and chop the shrimp.

Step 2    

Add the sliced shallots to the hot oil and cook until browned and crisp, about 2 minutes. Using a slotted spoon, transfer the shallots to a plate.

Step 3    

Reheat the oil to 350°. Set a large rack over a baking sheet near the stove. Add the okra to the hot oil and fry until softened and bright green, about 1 minute. Using a slotted spoon, transfer the okra to the large rack.

Step 4    

Heat a large skillet. Add the okra and dried shrimp and stir-fry over high heat until hot, about 1 minute. Add the sambal oelek and toss to coat the okra. Remove the skillet from the heat and season the okra with salt. Transfer the okra to a large, shallow bowl. Top with the fried shallots and red pepper and serve.

Notes

Sambal oelek, a spicy Indonesian chile sauce, is available at Asian markets and at specialty-food stores.

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