How to fry sambal okras without the ‘snot’ kekekekekeke…….
Now I am not saying mine is the right way. As I have said before there is no right or wrong in cooking. It is up to individual taste. However this is how I fry my okras and it is NOT slimy at all. Promise. give it another go. Just read the pics. As I have been asked a few times I decided to do this post.
Prepare your sambal – I used some dried chillies, fresh red chillies, shallots, belacan and garlic. A touch of sugar and salt. I like my dried shrimps washed drained and lightly pounded. It is entirely up to you how fine or coarse you want your paste to be.
Prepare your ingredients – fresh red chillies and dry (soaking not in pic) shallots and garlic. 
TIP – add in a bit of the shallots to help combine them together. 
Ready for frying
I rinsed my okras quickly and then place them to soak for a couple of minutes in tap cold water + few drops of vinegar. Drained. They are now ready f
Fry your dried shrimps, and sambal paste on LOW heat. 
While your wok is wokking you topped and tailed your okras 
Then you move back to your wok and add in your king prawns. (Optional but I am a HUGE prawns fan.
Stir your prawns and if too dry THIS IS THE TIME you add a bit of water! 
Half cup of water added! 
Stir well and now ………. 
……add in your okras.
Hmmm…..a ‘friend’ just say I am too ‘straight forward’ 😀 but I really hate overcooked vegetables. I also hate not tailing and topping okras. Hey I am not gonna eat the top and tails and I am a ‘lady’ so I can’t spit them out onto the table can i? 😀
I left a bit of fresh chillies minced to add in just because I am vain with my food. Must looks nice 😀 
Serve up. Okras just tender and not limp! I hate limp vegetables.
TA DA and so your okras without the ‘snot’ is cooked. Okras is very good for diabetic so eat more ok <3