Recipe courtesy of Straits Restaurant
From:
Food Network Magazine
Wok-Fired Okra Sambal
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 244
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 44
- Dietary Fiber
- 8
- Sugar
- 29
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 662
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
2 tablespoons peanut or vegetable oil, plus more for frying
1/4 cup sambal oelek (Asian chili paste)
Kosher salt
1/2 cup sugar
2 pounds okra, trimmed and cut on the bias into 2-to-3-inch pieces
1 1/2 teaspoons oyster sauce
Freshly ground pepper
1 to 2 tablespoons fried shallots
Julienned red fresno or jalapeno chile pepper, for topping
Directions
- Heat the peanut oil in a wok or skillet over medium heat. Add the chili paste and fry, stirring, about 3 minutes. Add 2 tablespoons salt and all but 1 teaspoon of the sugar and cook until the sugar begins to caramelize, about 5 minutes.
- Heat about 4 inches peanut oil in a medium pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Working in batches, fry the okra until bright green, about 30 seconds, then remove with a wire skimmer or slotted spoon and shake off the excess oil. Add the okra to the wok with the chili sauce and toss about 1 minute. Add the oyster sauce, 1/2 teaspoon pepper and the remaining 1 teaspoon sugar and toss 30 more seconds. Transfer to a serving bowl and top with the shallots and chile pepper.