Okra has a mild flavor but somewhat unusual texture. When cut, it releases a sticky substance that is often used to thicken soups and stews. To minimize sliminess, keeping the pods whole helps. Perhaps one of the best way to eat this vegetable is to steam it. This mild vegetable is delicious dressed with a tangy and spicy sauce enhanced with the intense flavor of dried shrimps.
Dried shrimps are shrimps that have been sun dried. They have a rather unique taste that is different from fresh shrimps. Some may even say they have the so-called umami flavor. A little of this ingredient goes a long way as it is salty and pretty intense. It is often used in East Asian and Southeast Asian cooking.
Back where I grew up, okra was known as “lady’s finger”. They were relatively inexpensive and easily available. They continue to be popular to this day and are frequently used in curries and spicy stir fries.This Okra Salad recipe is a slight adaption of my Mom’s recipe. Mom makes her own chili mixture but I am taking the easy way out by using ready made chili sauce.
- 1 lb (450g) okra, trimmed
- ¼ cup (30g) dried shrimp, washed and soaked for 10 minutes
- 2 tbsp vegetable oil
- 2 tbsp lime juice
- 2 tsp garlic chili sauce
- 2 tsp soy sauce
- 1 tsp sugar
Drain dried shrimp and chop coarsely.
In a small saucepan, heat vegetable oil over low heat. Add dried shrimp and cook for about 2 minutes.
Transfer together with the oil into a small bowl. Add lime juice, garlic chili sauce, soy sauce, and sugar. Stir to combine.
Place okra in a steamer and steam 7 to 8 minutes. When pierced with a fork, okra should be tender.
Remove and place on a plate. Spoon shrimp mixture over okra. Serve immediately.
NOTE: This post was updated on September 19th, 2013 with new pictures.
Enjoy…..and have a wonderful day!