Wok Fired Okra Sambal Recipes
WOK-FIRED OKRA SAMBAL
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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.
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- Pull the stems from the dried chillies and shake out as many seeds as possible. Put the chillies in a bowl, add just enough warm water to cover and leave for 30 minutes to rehydrate. Briefly rinse the dried shrimp then put them in a bowl and cover with hot water and leave for 30 minutes. Drain the chillies, discarding the soaking liquid, and drain the shrimp but reserve the soaking liquid.
- Put the belacan on a square of aluminium foil in an unoiled skillet over a medium flame. Toast it, turning it frequently, until the belacan darkens slightly, the fragrance (some would say "stench") intensifies, and it becomes dry and crumbly. Watch it carefully so it doesn't burn. Cool to room temperature.
- Put the rehydrated chillies and shrimp in a blender (preferably a bullet blender), food process or mortar. Add the garlic, shallots and candlenuts (or macadamia nuts). Process or pound the ingredients into a thick, rough paste - it should not be smooth. If the mixture is too thick, add a little of the shrimp soaking liquid. Add the belacan and palm sugar and process (or pound) until just incorporated.
- To make the okra, boil a large pot of salted water and blanch the vegetables for 30 seconds. Drain but do not rinse. Blot off the excess moisture with paper towels. As soon as the okra is cool enough to handle, trim and discard the stem ends. Cut the okra into 2cm ( ¾in) pieces
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