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Ingredients30 m servings 97 cals
Original recipe yields 4 servings
- Heat the vegetable oil in a wok or skillet over medium-high heat; cook and stir the garlic until fragrant, about 1 minute. Stir in the red chilies, shrimp, okra, and belacan, and cook and stir until the chilies begin to soften and the shrimp start to turn opaque and pink, about 2 minutes. Pour in light soy sauce and water, and cook and stir until the okra are tender and sticky, 2 to 4 more minutes.
Per Serving: 97 calories; 4.1 g fat; 9.2 g carbohydrates; 7 g protein; 38 mg cholesterol; 205 mg sodium. Full nutrition
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