Lady's Fingers with Green Sambal
Lady's Fingers with Green Sambal
Try this quick and crunchy side dish recipe by Martin Yan from Back to Basics.
  • Technique Deep Frying
  • Preparation Time 10 minutes
  • Cooking Time 10 minutes
  • Yield 2 servings
  • For Lady's Fingers:
  • 200 medium sized Lady's fingers (Okra), clean and dried
  • 10 large Green chillies
  • 5 Green chilli padi
  • 1 clove Garlic
  • 10 Shallots
  • 350 millilitres Palm oil
  • Salt to taste
  • Sambal Belacan (Shrimp paste):
  • 50 grams Green chilli padi
  • 100 grams Red chillies
  • 100 grams Tamarind paste, soaked in 100 ml water, de-seeded
  • 3 Kasturi lime, juiced
  • ½ teaspoon Salt
  • 2 tablespoons Brown sugar
  • 50 grams Belacan (Shrimp paste), roasted
  1. To prepare Lady's Fingers (Okra):
  2. Heat up the oil in a wok over high heat and fry the lady's fingers for a brief while, taking care to not burn or overcook them
  3. Remove from the heat and keep aside until required, reserving the oil in the wok
  4. Blend together large green Chillies,green Chilli padi, garlic, shallots, palm oil and salt in a blender
  5. Re-heat the oil in the wok then sauté the blended paste until emits a fragrance. Drizzle the green sambal over cooked lady's fingers
  1. To make Sambal Belacan:
  2. Mix all ingredients together in a food processor and blend until smooth
  3. Serve as a condiment to meals

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