Ingredients
1 medium onion, quartered
3 garlic cloves
2 bird’s eye chilli (commonly called Thai Chillies or Chilli Padi)
2 tbsp small dried shrimps
1 tbsp of cooking oil
1 tbsp of light soya sauce
10 medium-sized okra, cut into 3cm pieces
Preparation
Put the onion, garlic, chilli and shrimps in a blender and blend at low speed for about 10 seconds (or until everything is finely chopped).
Heat the oil in a frying pan or wok.
Fry the blended paste for about 3-5 minus, until slightly browned. Season with soya sauce.
Stir in okra and stir-fry for another 5 minutes (or longer, if you prefer slightly mushy okra). Add a tablespoon of water if the mixture starts to stick to the pan.
Serve on top of spaghetti or plain white rice.
