- 3 dried red chilies (such as arbol)
- 1 tablespoon belacan (Malaysian shrimp paste)
- 1 tablespoon sugar
- 3 tablespoons fresh lime juice
- 2 tablespoons canola oil
- 3 shallots, julienned
- 4 cloves garlic, minced
- ½ teaspoon salt
- 24 small Florida shrimp (such as Canaveral White), cleaned
- 20 okra, sliced thin on a bias
Bring 2 cups of water to a boil. Pour boiling water over dried chilies and let soak until softened. When soft, remove chilies from water. Slit chilies lengthwise and remove seeds. Then slice into ½-inch sections.
Measure belacan and place in a small bowl with 2 tablespoons hot water. Mash with a fork until mixture becomes as smooth as possible.
Dissolve sugar in lime juice.
Heat oil in a wok or heavy sauté pan until it begins to smoke slightly. Add shallots, garlic and chiles; stir fry, tossing frequently.
Add shrimp and belacan. Stir-fry until shrimp begin to turn pink. Add okra and cook 1 more minute before adding limesugar mixture. Cook another minute and remove from heat. Serve immediately.
Related Recipes: Local Ingredients, Global Roots.