A Little of Southeast Asia and South Asia
October 9th 2009 00:15
The first time I smelt it, I thought, “No way can it be tasty.” It smelled like something dead! OK, technically it’s not alive, but you know what I mean.
Shrimp paste is a common ingredient in many Asian cuisines (mainly Southeast Asian). It’s a little like anchovy fillets but
Later...
Daydreams about travels through Asia and the many enjoyable and tasty dishes there fill my void. So, with the not-so-smelly alternative and the exotic okra, here’s something that’s a little Southeast Asian and South Asian to whet your appetite – Prawns and Okra Sambal.
Lovely Fresh Okras - United States Department of Agriculture
What you need:200g okra – washed and sliced in half (lengthwise)
3 cocktail potatoes – washed and cut
1 tomato – roughly diced
4 anchovy fillets – a substitute for shrimp paste
1 tablespoon chilli paste or sambal oelek
3 small eshallots
2 cloves of garlic
5 macadamia nuts or brazil nuts
1 heap teaspoon of tamarind paste
1-2 teaspoon of grated palm sugar or brown sugar – amount depends on your taste buds
some oil
some water
What to do:
1…In a food processor, blend the garlic and eshallots until fine. Add the chilli, anchovies, nuts and 2-3 tablespoons of water. Process to combine – it should be a medium-thick paste.
2…Heat oil in a pan, add in paste and fry till fragrant – without burning. Add a cup of water and the tamarind. Add potatoes and tomato.
3…Put the lid on and cook for about 10 minutes, or till potatoes are almost cooked. Add okra – add water too if it’s too *dry*. Add salt and sugar to taste. Cook on low-medium heat for 10-15 minutes, or till okra is tender.
4...When okra is tender, add prawns and mix well. Cook through. Serve hot with plain steamed rice or in a wrap.
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