Malaysian · beginner
Sambal Bendi Berudang
Tender-crisp okra stir-fried with fragrant dried shrimp and a savory sweet-and-sour chili paste.
- PREP TIME
- 15 min
- COOK TIME
- 10 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Rinse the okra thoroughly, dry completely with kitchen paper, and trim into 1-inch diagonal slices to minimize sliminess.
- 02
Heat vegetable oil in a wok or large skillet over medium-high heat until shimmering.
- 03
Add the chopped dried shrimp, minced garlic, and sliced shallots, stir-frying vigorously for 2 minutes until fragrant and lightly golden.
- 04
Spoon in the red chili paste, tamarind juice, and palm sugar, tossing continuously for 2 minutes until the oil separates from the chili paste.
- 05
Toss in the sliced okra and stir-fry over high heat for 3-4 minutes until vibrant green and tender-crisp, then transfer immediately to a serving plate.
A LITTLE KITCHEN KNOW-HOW
Dry-Wok Stir-Frying
High-heat toss frying of moisture-sensitive vegetables without added liquid to preserve crunch and suppress sliminess.
Notes from the kitchen
- Ensure okra is thoroughly dry before slicing to prevent excess mucilage (sliminess) during cooking.
- Soaking dried shrimp softens them slightly and releases maximum umami flavor into the oil.
- Original home-cooking adaptation inspired by Malaysian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
