Ingredients
- 200g of ladies fingers (sliced to not more than 5mm thick)
- 1 1/2 tablespoons volume of dried prawns (pre-soaked in about 100 ml of water for 15 minutes, retain the water for soaking)
- 4 shallots (sliced thinly)
- 2 tablespoons of cooking oil (palm oil)
Seasoning
- Fish sauce to taste
- Sugar to taste
- Salt to taste
Directions
1. Heat oil in wok and fry the shallots will golden brown. Remove fried shallots from oil and set aside.
2. Remove oil from wok leaving not more than 1 tablespoon of oil in the wok. Fry the dried prawns for 30 seconds and add the ladies fingers. Stir well.
3. Add seasoning and sprinkle some water (used to soak dried prawns) if the dish is beginning to burn or too dry for your liking.
4. Stir fry the ladies fingers to your desired crunchiness / softness.
5. Dish up, garnish with fried shallots and serve with steaming white rice.
- 200g of ladies fingers (sliced to not more than 5mm thick)
- 1 1/2 tablespoons volume of dried prawns (pre-soaked in about 100 ml of water for 15 minutes, retain the water for soaking)
- 4 shallots (sliced thinly)
- 2 tablespoons of cooking oil (palm oil)
Seasoning
- Fish sauce to taste
- Sugar to taste
- Salt to taste
Directions
1. Heat oil in wok and fry the shallots will golden brown. Remove fried shallots from oil and set aside.
2. Remove oil from wok leaving not more than 1 tablespoon of oil in the wok. Fry the dried prawns for 30 seconds and add the ladies fingers. Stir well.
3. Add seasoning and sprinkle some water (used to soak dried prawns) if the dish is beginning to burn or too dry for your liking.
4. Stir fry the ladies fingers to your desired crunchiness / softness.
5. Dish up, garnish with fried shallots and serve with steaming white rice.
