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Shrimp and Okra Salad

虾皮凉拌秋葵

Prep
5 min
Cook
7 min
Makes
200 g

Equipment

  • frying pan

Ingredients

  • 200 g Okra

    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

    , choose fresh, vibrant green ones for a crispier texture
  • 1 pinch Salt , for blanching
  • 1 tbsp Black rice vinegar

    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

    (optional)
  • 1 pinch Sesame salt

    Also known as: gomashio

    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. 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.

    (optional) , finishing touch that elevates the flavor ↳ or some drops of sesame oil

Dried shrimp dressing

  • 1 small handful Tiny dried shrimps

    虾皮 (xiā pí) • Tiny dried shrimps are normally 1–2 cm long and are a great way to add sea-salty umami flavour to many Chinese dishes.

    Where to find it: Chinese or asian markets

    , the key to that umami punch!
  • 1 clove Garlic , minced for sautéing
  • 2 tbsp Light soy sauce

Method

  1. 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. 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. 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. 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.

Chinese cold dish

Source: Found by Sophie on Little Red Book app (Xiaohongshu 小红书). Optimized to taste.