Malaysian Lady Fingers (Okra)


  • 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


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.

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