Shrimp and Okra Salad
虾皮凉拌秋葵
- Prep
- 5 minutes
- Cook
- 7 minutes
- Total
- 12 minutes
- Makes
- 200 g
Equipment
- frying pan
Ingredients
-
200 g
Okra
, choose fresh, vibrant green ones for a crispier texture
Where to find it: Other than Asian, African and Latin-American markets it can be usually found on Ametller, Corte Inglés and other fancy local markets
Available at: Supermercat YangKuang (Barcelona) - 1 pinch Salt , for blanching
-
1 tbsp
Black rice vinegar
(optional)
Also known as: Black vinegar, Zhenjiang vinegar, Chinkiang Vinegar
Chinese black rice vinegar is the most popular vinegar used for Chinese dishes and should be a pantry staple if you are serious about getting into Chinese cooking
Where to find it: Chinese and Asian markets
Substitutes: 1:1 mix of balsamic vinegar and white vinegar / Regular Rice Vinegar
-
1 pinch
Sesame salt
(optional) , finishing touch that elevates the flavor ↳ or some drops of sesame oil
Also known as: gomashio, zhīma yán, kkaesogeum
Sesame salt or gomashio (Japanese) is made from unhulled sesame seeds (ごま, goma) and salt (塩, shio). Usually used as topping or sprinkled as a finishing touch over dishes. Koreans called it kkaesogeum (깨소금).
In China, zhīma yán (芝麻盐), is popular in some northern provinces.
For Japanese, both tan and black sesame seeds can be used and they need to be toasted prior to mixing them with salt (sometimes salt is also toasted) and crushing them in a mortar. Sesame and salt ratio generally ranges between 5:1 and 15:1.Where to find it: It can be commercially bought, but don't be lazy and do it yourself.
Dried shrimp dressing
- 1 dash Cooking oil
- 1 clove Garlic , minced for sautéing
-
1 small handful
Tiny dried shrimps
, the key to that umami punch!
Also known as: shrimp skin, papery dried shrimps, xiapi
虾皮 (xiā pí) • The shrimps are extremely tiny, unshelled and translucent. They are normally 1–3 cm long and are a great way to add sea-salty umami flavour to many Chinese dishes. They are crunchy when raw, turn crispy when fried in hot oil, and become tender when boiled. They do not require rehydration.
Where to find it: Chinese or asian markets
- 2 tbsp Light soy sauce
Method
-
1
Prepare the okra: Wash the okra. Bring water to a boil and add a pinch of salt (to keep it green). Blanch the okra for 1-2 minutes (don't overcook, or it will get mushy). Remove and plunge into ice water (to lock in the crispness!). Then, cut into bite-sized chunks (looks great and helps it absorb more flavor), and set aside on a plate.
-
2
Make the dried shrimp sauce: Heat a small amount of oil in a pan (keep it light for low calories!). Once hot, sauté the minced garlic until fragrant. Add the dried shrimp and stir-fry until they are lightly golden and aromatic. Add 2 tablespoons of light soy sauce, stir to combine, then turn off the heat.
-
3
Combine and toss: Pour the prepared dried shrimp sauce over the okra. Sprinkle with a pinch of sesame salt and toss with chopsticks to ensure every piece is coated in the savory sauce.
-
4
Time to eat! It's ready to be devoured! The crisp okra + savory dried shrimp + nutty sesame salt create an incredible depth of flavor. It's perfect with rice or as a light, healthy meal!
Notes
- Blanching okra with a pinch of salt and then plunging it in ice water keeps its color vibrant and its texture crisp.
- Dried shrimp are already salty, so go easy on the soy sauce to avoid making the dish too salty.
- If you like a tangy flavor, add a tablespoon of vinegar for a richer taste.
Source: Found by Sophie on Little Red Book app (Xiaohongshu 小红书). Optimized to taste.