High-Heat Sambal Prawns with Okra
Dim Sim LimHigh-Heat Sambal Prawns with Okra
Ingredients
For the Sambal Prawns
- 1 1/2 pounds large prawns, peeled, deveined, tails on
- 1/2 pound okra, trimmed, sliced into 1/2-inch pieces
- 1 red bell pepper, sliced thinly
- 1/2 yellow onion, sliced thinly
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 fresh bird's eye chilies, sliced (adjust to your spice preference)
- 3 tablespoons vegetable oil
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
For the Sambal Sauce
- 2 tablespoons sambal oelek
- 1 tablespoon Lee Kum Kee oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon Chin-Su fish sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon Yum Yum (MSG)
- 1/4 cup water
- 1 teaspoon cornstarch
Instructions
- 1
First things first, let's get that wok screaming hot! Place your carbon steel wok over high heat. While it's heating, let's prep our flavor bomb sauce. In a small bowl, whisk together the sambal oelek, Lee Kum Kee oyster sauce, light soy sauce, Chin-Su fish sauce, granulated sugar, chicken powder, Yum Yum (MSG), water, and cornstarch. Mix it until it's smooth and ready to unleash its power. Set aside. Boom!
⏱️ 3 min
- 2
Once the wok is smoking, add 1 tablespoon of vegetable oil. Swirl it around to coat the entire surface. Now, toss in your prawns. We're looking for a quick sear here, just until they start to turn pink, about 1-2 minutes per side. Don't overcrowd the wok! Cook in batches if necessary. Remove the perfectly seared prawns and set them aside. We want them tender, not rubbery, my friends!
⏱️ 4 min
- 3
Add the remaining 2 tablespoons of vegetable oil to the hot wok. Immediately throw in your minced garlic, minced ginger, and sliced bird's eye chilies. Stir-fry vigorously for about 30 seconds until incredibly fragrant. Wok hei, baby!
⏱️ 1 min
- 4
Next up, add the sliced yellow onion and red bell pepper. Stir-fry for 2-3 minutes until they start to soften slightly but still retain a beautiful crunch. We're building layers of texture and flavor here, people!
⏱️ 3 min
- 5
Now, it's time for the okra! Add the sliced okra to the wok and stir-fry for another 2-3 minutes. We want it tender-crisp, not slimy. Keep that wok moving, tossing everything together like a pro!
⏱️ 3 min
- 6
Give your prepared sambal sauce a quick whisk again, then pour it into the wok. Let it bubble and thicken for about 30 seconds. This is where the magic happens, the sauce clinging to every single ingredient. Insane!
⏱️ 1 min
- 7
Return the seared prawns to the wok. Toss everything together to coat the prawns and vegetables evenly with that glorious sambal sauce. Cook for just 1 minute more, ensuring the prawns are heated through and perfectly coated. Don't overcook them! All fire!
⏱️ 1 min
- 8
Remove from heat. Garnish generously with fresh chopped cilantro. Serve immediately with fluffy white rice and lime wedges on the side. Now we serve! This High-Heat Sambal Prawns with Okra is a 10 out of 10, holy cow!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimHigh-Heat Sambal Prawns with Okra
For the Sambal Prawns
- 1 1/2 pounds large prawns, peeled, deveined, tails on
- 1/2 pound okra, trimmed, sliced into 1/2-inch pieces
- 1 red bell pepper, sliced thinly
- 1/2 yellow onion, sliced thinly
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 fresh bird's eye chilies, sliced (adjust to your spice preference)
- 3 tablespoons vegetable oil
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
For the Sambal Sauce
- 2 tablespoons sambal oelek
- 1 tablespoon Lee Kum Kee oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon Chin-Su fish sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon Yum Yum (MSG)
- 1/4 cup water
- 1 teaspoon cornstarch
Instructions
- 1
First things first, let's get that wok screaming hot! Place your carbon steel wok over high heat. While it's heating, let's prep our flavor bomb sauce. In a small bowl, whisk together the sambal oelek, Lee Kum Kee oyster sauce, light soy sauce, Chin-Su fish sauce, granulated sugar, chicken powder, Yum Yum (MSG), water, and cornstarch. Mix it until it's smooth and ready to unleash its power. Set aside. Boom!
⏱️ 3 min - 2
Once the wok is smoking, add 1 tablespoon of vegetable oil. Swirl it around to coat the entire surface. Now, toss in your prawns. We're looking for a quick sear here, just until they start to turn pink, about 1-2 minutes per side. Don't overcrowd the wok! Cook in batches if necessary. Remove the perfectly seared prawns and set them aside. We want them tender, not rubbery, my friends!
⏱️ 4 min - 3
Add the remaining 2 tablespoons of vegetable oil to the hot wok. Immediately throw in your minced garlic, minced ginger, and sliced bird's eye chilies. Stir-fry vigorously for about 30 seconds until incredibly fragrant. Wok hei, baby!
⏱️ 1 min - 4
Next up, add the sliced yellow onion and red bell pepper. Stir-fry for 2-3 minutes until they start to soften slightly but still retain a beautiful crunch. We're building layers of texture and flavor here, people!
⏱️ 3 min - 5
Now, it's time for the okra! Add the sliced okra to the wok and stir-fry for another 2-3 minutes. We want it tender-crisp, not slimy. Keep that wok moving, tossing everything together like a pro!
⏱️ 3 min - 6
Give your prepared sambal sauce a quick whisk again, then pour it into the wok. Let it bubble and thicken for about 30 seconds. This is where the magic happens, the sauce clinging to every single ingredient. Insane!
⏱️ 1 min - 7
Return the seared prawns to the wok. Toss everything together to coat the prawns and vegetables evenly with that glorious sambal sauce. Cook for just 1 minute more, ensuring the prawns are heated through and perfectly coated. Don't overcook them! All fire!
⏱️ 1 min - 8
Remove from heat. Garnish generously with fresh chopped cilantro. Serve immediately with fluffy white rice and lime wedges on the side. Now we serve! This High-Heat Sambal Prawns with Okra is a 10 out of 10, holy cow!
⏱️ 1 min