Okra With Sambal Belacan
- Drain out okra and immediately put into ice water to prevent further cooking. - Place okra nicely onto serving plate and top with sambal belacan.
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Ingredients
- 5 g dried shrimp paste
- 5 pieces red chilies, optional
- 5 pieces bird's eye chillies
- 1 tbsp lime juice
- 1 ½ tsp sugar
- 1 pinch salt
- 600 g water to blanch okra
- 200 g okra
- sambal belacan
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