Okra and Shrimp Stir-Fry with Chili Sauce

5.0 from 1 reviews

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Indonesian

Ingredients: Seafood Vegetables

Prep Time: 30 mins

Cook Time: 5 mins

Total Time: 35 mins

Serves: 4

Ingredients

• 250 gram okra
• 20 medium-size shrimps
• 1 teaspoon shrimp paste (Indonesian: terasi)
• 3 tablespoon oil
• 1 red chili (fresno or bird-eye), thinly slice at an angle
• 4 tablespoon water
• 1 teaspoon salt
• 1 teaspoon sugar
• Grind into spice paste
• 5 cloves garlic
• 3-5 red chilies (fresno or bird-eye)

Instructions

1. Prep work: Cut the okra into 1-inch pieces. Devein and remove the shells (tails intact) from the shrimps. Toast the shrimp paste (optional step). Slice 1 red chili. Grind cloves of garlic and the remaining red chilies into a paste.
2. Fry the aromatics: Heat the oil in a frying pan over high heat. Sauté the chili paste and the toasted shrimp paste for 2-3 minutes or until fragrant.
3. Add okra: Add the okra and water to the pan. Stir to coat the okras with the sauce, and let it cook for 2 minutes.
4. Add shrimps: Add shrimps, sliced chilies, salt, and sugar. Toss to cook the shrimps and quickly turn off the heat once the shrimps have changed color.
   Note: Stop cooking once the shrimps change color and curl into letter C’s. If the shrimps make letter O’s instead, you have overcooked them. Overcooked shrimps are tough and rubbery.
5. Serve: Transfer the dish to a serving platter, and ideally, serve the dish immediately with some steamed white rice.