• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 250g okra or lady's fingers
  • 4 tbsp oil
  • For the sambal (combined)
  • 2 tbsp sambal belacan
  • 1 tbsp dried shrimp, soaked and coarsely chopped
  • 3 shallots pounded finely
  • 1 clove garlic
  • 2 tbsp lime juice
  • 1 tbsp sugar
  • 1/4 tsp salt or to taste
  • 1–2 tbsp water


  1. Blanch whole okra pods in boiling water for about 4–5 minutes. Remove with a slotted ladle and cool it in a bowl of ice water or until just tender (but still crispy).
  2. Leave the pods whole or, if preferred, slice diagonally, then place on a serving platter.
  3. To make the sambal, heat oil in a wok and fry the combined sambal ingredients until fragrant and the oil rises.
  4. Dish out and spoon the sambal ingredients over the okra. Serve immediately with hot plain rice.

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