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Okra stuffed with prawn sambal Recipe

Okra stuffed with prawn sambal Recipe

Okra stuffed with prawn sambal Recipe

Dry-roasted and cooked dried prawns take on an inviting fragrance of nutty fried fish. In this recipe, the aromatic addition of prawn stuffing with buttery roasted coconut and the spike of ginger transform the plain okra (or ladies’ fingers), giving it life.

Ingredients :

    • 300 g (10 oz) young okra, stems trimmed
    • 1 teaspoon cornstarch
    • 1/2 teaspoon ground turmeric
    • 1/4 cup (60 ml) plain yoghurt
    • 1/2 teaspoon ground red pepper
    • 5 tablespoons dried prawns, dry-roasted and crushed (see note)
    • 1 tablespoon dried mango powder (amchoor), or ½ teaspoon tamarind pulp mixed with as little water as possible to make a paste
    • 1 tablespoon grated fresh ginger
    • 2 tablespoons Sambal Oelek Chilli Paste, or Chilli Sambal
    • 1 tablespoon dried unsweetened grated (desiccated) coconut, dry-roasted in a pan until golden
    • 1 teaspoon Dijon mustard
    • 2 teaspoons sugar, or to taste
    • Pinch of salt, or to taste
    • 3 teaspoons water

Method :

    1. Prepare the Sambal Oelek Chilli Paste or Chilli Sambal.
    2. Rinse the okra well, then drain and dry with paper towels. Make a slit along the side of each okra with a sharp knife, making sure not to cut through it and that the slit does not continue until the tip. Carefully remove the seeds and pith. Set aside. Combine all the Filling ingredients in a bowl and mix well. Stuff each okra by gently opening up the slit and filling it with 1 teaspoon of the Filling, using a fork or chopstick to press it in.
    3. Preheat the oven to 160˚C (325˚F).
    4. Mix the cornstarch and turmeric together on a plate. Roll each stuffed okra in the turmeric mixture to coat well, then place them on a baking sheet and bake in the oven for 20 minutes. Remove from the heat and arrange in a serving plate in a shallow yoghurt bath. Sprinkle with ground red pepper and and serve immediately.

Note : Dry-roast the dried prawns by placing them in a shallow dish and microwave on high for 2 minutes. Remove from the oven, stir well and return to microwave for 1 more minute until crisp. Grind or crush them by placing them between sheets of baking paper and roll them with a rolling pin, or pulse them quickly a few times in a blender or food processor.

SERVES : 4
PREPARATION TIME : 30 mins
COOKING TIME : 20 mins