This stir-fried vegetable dish features okra lady fingers, chiles, and Malaysian shrimp paste.
Ingredients
- 1 tablespoon vegetable oil
- 5 cloves garlic , minced
- 10 uncookeds shrimp - peeled , deveined, and cut in half
- 10 freshs okra pods , sliced diagonally
- 5 freshs red chile peppers , chopped
- 1 teaspoon belacan , Malaysian chile-shrimp paste
- 2 tablespoons water
- 2 teaspoons light soy sauce
Instructions
-
1
Heat oil in a wok or skillet over medium-high heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Stir in shrimp, okra, red chile peppers, and belacan. Cook and stir until chilies begin to soften and shrimp start to turn opaque and pink, about 2 minutes. Pour in water and soy sauce. Cook and stir until okra is tender and sticky, 2 to 4 more minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore African Recipes
Parmesan Truffle Fries
French fries coated in truffle oil and Parmesan cheese are simply heavenly! They were served at one of my favorite brewpubs, and I knew I had to recreate them at home.
Bacon-Wrapped Peanut Butter Jalapeños
This bacon-wrapped peanut butter jalapeños recipe proves everything is better wrapped in bacon.
Tofu Satay with Peanut Sauce
Indonesian-style vegan satay marinade seasons skewered chunks of tofu before they're grilled. Serve with peanut sauce to replicate this Asian street food as an appetizer or, if desired, serve over rice for a meal.