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This is an easy side dish or vegetarian main when served with rice. The okra is cooked in a chilli and tamarind based sauce but don't overcook the okra as it can turn slimy.
10 dried chillies, soaked in water and seeds removed
2 garlic cloves
oil for cooking
10g dried shrimps, soaked in water
5 Vietnamese mint, torn, optional
1/2 cup (125ml) tamarind juice
10 okra, sliced diagonally
1 pinch sugar, to taste
1 pinch salt and pepper, to taste
- Put reconstituted dried chillies, shallots and garlic in blender and process until a fine paste. Cut the dried shrimp to small pieces.
- Heat oil in saucepan and fry the chilli paste until fragrant. Add the dried shrimp and Vietnamese mint then stir.
- Add the tamarind juice and stir for about 3 minutes.
- Add the okra and quickly stir until combined. Season with sugar, salt and pepper according to taste.
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