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

May 2009


Credit: © John Kernick

Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.


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