Malaysian Lady Fingers (Okra) recipe

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Ingredients

1 tablespoon vegetable oil
5 cloves garlic, minced
5 fresh red chili peppers, chopped
10 uncooked shrimp - peeled, deveined, and cut in half
10 fresh okra pods, sliced diagonally
1 teaspoon belacan (Malaysian chili-shrimp paste)
2 teaspoons light soy sauce
2 tablespoons water

Nutrition Info

96.8 calories
carbohydrate: 9.2 g
cholesterol: 38 mg
fat: 4.1 g
fiber: 1.9 g
protein: 7 g
saturatedFat: 0.6 g
servingSize: -
sodium: 204.9 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the vegetable oil in a wok or skillet over medium-high heat, cook and stir the garlic until fragrant, about 1 minute. Stir in the red chilies, shrimp, okra, and belacan, and cook and stir until the chilies begin to soften and the shrimp start to turn opaque and pink, about 2 minutes. Pour in light soy sauce and water, and cook and stir until the okra are tender and sticky, 2 to 4 more minutes.

Recipe Yield

4 servings

Recipe Note

Okra stir-fried with chilies and Malaysian shrimp paste.

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