Previously, I wrote about our dining experience at Singapore Malaysian Restaurant. Today, we are featuring a recipe by Chris Yeo found on the Food & Wine website.
I know that some people don’t like eating okra because it tastes very slimy. However, with the right recipe I am sure that some of you will overcome your aversion to this vegetable and come to like it or at the very least, appreciate it. By the way, if you don’t have dried shrimp or if you are a vegetarian, you don’t have to add it. But absolutely do not skimp on the shallots and the sambal oelek. The wonderful aromas will really make you want second helpings. Great dish to go along with coconut rice. Recipe for that will be coming up tomorrow.
Complete recipe for the Spicy Fried Okra with Crispy Shallots can be found HERE on the Food & Wine website.
Ingredients you will need…
- Vegetable oil, for deep frying
- 2 tablespoons dried shrimp
- 2 large shallots, thinly sliced
- 2 pounds okra, sliced diagonally 1/2 inch thick
- 3 tablespoons sambal oelek
- 1/2 small red bell pepper, thinly sliced