Sambal Okra with Dried Shrimps
This sambal okra with dried shrimps (参巴秋葵) is a hot & spicy local style of cooking okra (lady finger). Sambal is a chilli paste popular in Southeast Asia and adding dried shrimps enhances this stir-fry with an added savory depth.
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This is adapted from my stir-fried sambal kangkong and sweet potato leaf recipes. My family does not eat okra because of its inherent sliminess. However, the cooking method reduces the sliminess to some extent though not fully, so my family is willing to eat some okra for once.
The resultant sambal sauce is a dry one, as compared to stir-frying other greens using the same method. My theory is that the sliminess absorb the liquids, which in turn reduces the okra’s sliminess to some extent. The dry sambal dried shrimp sauce is so savoury and goes very well with plain rice.
As usual, this is a bottle of short-cut sambal belacan sauce I used for my sambal stir-fries. This is a huge time-saver for me when making sambal dishes. If you have more time, you can use homemade sambal belacan to replace the instant sauce.