Ingredients
- 1 tablespoon vegetable oil
- 5 cloves garlic, minced
- 5 fresh red chili peppers, chopped
- 10 uncooked shrimp – peeled, deveined, and cut in half
- 10 fresh okra pods, sliced diagonally
- 1 teaspoon belacan (Malaysian chili-shrimp paste)
- 2 teaspoons light soy sauce
- 2 tablespoons water
Directions
Heat the vegetable oil in a wok or skillet over medium-high heat; cook and stir the garlic until fragrant, about 1 minute. Stir in the red chilies, shrimp, okra, and belacan, and cook and stir until the chilies begin to soften and the shrimp start to turn opaque and pink, about 2 minutes. Pour in light soy sauce and water, and cook and stir until the okra are tender and sticky, 2 to 4 more minutes.
