Okra with Prawn Sambal
I love okra or Lady’s Fingers but cooking it can be a pain. My husband used to hate it because, wrongly cooked (my fault), okra turns any dish into one slimy mess.
To reduce the oozing, I’ve read numerous techniques: breading, deep-frying, sauteeing, cooking with acids (eg tomatoes) etc. The easiest easiest and most practical way is to sautee the okra pieces with little oil until the pieces turn brown and dry prior to cooking the okra with anything else. It takes a while with lots of tossing but the result is worth it. The okra is tender but not mushy. Most importantly, the dish is not gooey.
My favourite is to cook okra with lots of sambal ala Muslim stalls in Singapore’s hawker centres. This is a rendition of the dish, using whatever leftover I have in the fridge.
Ingredients: (continue…)
