Garlic Stir-Fried Okra
Shrimp

A vibrant and nutritious stir-fry featuring crisp, diamond-cut okra and succulent prawns, finished with aromatic garlic and a touch of toasted sesame oil.

Ingredients

• 300 g fresh okra
• 10–12 fresh prawns
• 3 cloves garlic
• 1 tbsp cornstarch
• 12 tsp salt
• 12 tsp mushroom seasoning
• 2 tbsp scallion and ginger water
• 1 tsp sesame oil
• 2 tbsp cooking oil

Instructions

1. 1Prepare the ingredients

   

   Gather fresh prawns, green okra, and garlic cloves. Using high-quality, fresh ingredients ensures the dish remains light, nutritious, and naturally flavorful. Laying them out beforehand helps you check the quality and ripeness of each component.

   Tip: Select firm, bright green okra pods and translucent prawns for the best texture and flavor in the final stir-fry.
2. 2Peel the prawns

   

   Carefully remove the shells from the fresh prawns to prepare the shrimp meat. A useful tip is to place the prawns in the freezer for a short while before peeling; the slight firming makes the shells separate much more easily.

   Tip: Keeping the prawns chilled while working with them maintains their freshness and makes the meat easier to handle.
3. 3Butterfly and devein

   

   Use a cleaver or a sharp knife to butterfly the back of each prawn. This allows you to easily remove the intestinal vein, ensuring the shrimp are clean and presentable for cooking.

   Tip: Make a shallow cut along the back to expose the vein without splitting the shrimp entirely in half.
4. 4Season the shrimp meat

   

   Place the prepared shrimp meat into a glass bowl. Sprinkle in salt for a base flavor and mushroom seasoning granules to enhance the natural freshness and savory depth of the seafood.

   Tip: Seasoning before adding starch ensures the flavors are absorbed directly into the shrimp meat.
5. 5Marinate with aromatics

   

   Pour scallion and ginger water into the bowl with the seasoned shrimp. Massage the meat by hand until the liquid is absorbed and the texture becomes slightly sticky, which helps neutralize any fishy odors.

   Tip: Massage the meat thoroughly; this process helps the shrimp absorb the aromatic water for a cleaner taste.
6. 6Coat with starch

   

   Add a small amount of white starch to the marinated shrimp meat. Mix well until each piece is evenly coated; this thin layer seals in the juices and creates a velvety, tender texture during stir-frying.

   Tip: A light coating is sufficient; adding too much starch can make the final dish feel heavy or gummy.
7. 7Blanch the okra

   

   Add a pinch of salt and a drizzle of oil to a pot of boiling water. Place the whole okra pods into the water and blanch them for about one minute. This process helps preserve their vibrant green color and crisp texture before further cooking.

   Tip: Adding oil to the blanching water creates a protective layer that keeps the okra looking bright and fresh.
8. 8Blanch the shrimp

   

   Using a slotted spoon, carefully lower the marinated shrimp meat into the boiling water. Blanch them briefly until they turn opaque and start to curl. Remove them promptly to ensure they remain tender and dont become overcooked during the final stir-fry.

   Tip: Blanching the shrimp separately ensures they cook evenly and prevents the starch coating from making the main stir-fry too cloudy.
9. 9Slice the okra

   

   After blanching and cooling slightly, place the okra pods on a cutting board. Use a sharp knife to cut them diagonally into uniform diamond-shaped pieces. This increases the surface area for the seasonings to coat and makes for an attractive presentation.

   Tip: Cutting on a sharp diagonal (diamond cut) makes the okra pieces look professional and helps them cook quickly and evenly in the wok.
10. 10Sauté the garlic

    

    Heat a wok with a small amount of oil. Once the oil is hot, add the garlic slices and sauté them over medium heat. Continue stirring until the garlic becomes aromatic and slightly golden, providing a flavorful base for the dish.

    Tip: Start with cold oil and medium heat when sautéing garlic to prevent it from burning and becoming bitter.
11. 11Toss shrimp with aromatics

    

    Add the blanched shrimp meat to the wok with the fragrant garlic. Since the shrimp are already partially cooked, they only need a quick toss to absorb the garlic infusion and develop a light golden sear.

    Tip: Work quickly to prevent the garlic from over-browning while the shrimp picks up the aromatic flavors.
12. 12Stir-fry okra and shrimp

    

    Add the diamond-cut okra pieces into the wok along with the blanched shrimp. Stir-fry everything together quickly over high heat to combine the flavors. Since both ingredients are already blanched, this step is focused on heating them through and integrating the garlic oil.

    Tip: Keep the heat high and the movement fast during this stage to maintain the crispness of the okra and the tenderness of the shrimp.
13. 13Season the stir fry

    

    Sprinkle in a final pinch of salt and mushroom seasoning for savory depth. Finish with a drizzle of toasted sesame oil to provide a glossy sheen and a rich nutty aroma to the combined ingredients.

    Tip: Adding the sesame oil at the very end preserves its delicate fragrance which can dissipate under prolonged high heat.
14. 14Final stir-fry and serve

    

    Give everything a final, vigorous stir to ensure the okra and shrimp are perfectly coated in the seasonings and sesame oil. Once the ingredients are evenly mixed and heated through, remove from the heat immediately to prevent overcooking.

    Tip: High heat and fast movement are key to a successful stir-fry, keeping the vegetables crisp and the seafood succulent.

Storage & Reheating

Burn It Off

Frequently Asked Questions