Steamed Shrimp Stuffed Okra
Seasoned Soy Sauce

A light and elegant summer delicacy featuring crisp okra halves filled with a bouncy, hand-minced shrimp paste, finished with a fragrant sizzle of hot oil.

Ingredients

• 250 g raw shrimp, peeled and deveined
• 12–15 fresh okra pods
• 1 tbsp carrots, finely diced
• 1 tsp fresh ginger, minced
• 1 tbsp scallion whites, minced
• 1 egg white
• 1 tbsp sweet potato starch
• 12 tsp salt
• 14 tsp white pepper
• 2 stalks scallions, shredded for garnish
• 1 red chili, shredded for garnish
• 2 tbsp vegetable oil
• 1 tbsp seasoned soy sauce

Instructions

1. 1Flatten the shrimp

   

   Place the raw shrimp on a wooden cutting board and use the flat side of a large cleaver to press down firmly. Flattening the shrimp breaks down the fibers, making them much easier to mince into a consistent paste later.

   Tip: Apply even pressure with the heel of your hand on the side of the blade to ensure the shrimp are flattened uniformly without tearing.
2. 2Mince into a coarse paste

   

   Using the sharp edge of the cleaver, mince the flattened shrimp until they form a coarse paste. Avoid over-processing them into a completely smooth puree; keeping some small chunks will provide a better, more bouncy texture in the final dish.

   Tip: If the shrimp starts sticking to the knife, lightly dampen the blade with a little water.
3. 3Season the shrimp paste

   

   Transfer the minced shrimp to a glass bowl and season with salt and white pepper. These basic seasonings enhance the natural sweetness of the shrimp without overpowering the delicate flavor of the okra.

   Tip: White pepper is preferred over black pepper here to keep the appearance of the shrimp filling clean and bright.
4. 4Incorporate aromatics and mix

   

   Add finely diced carrots, minced ginger, and scallion whites to the bowl. Use your hands to mix and stir the ingredients vigorously in one direction. Continue until the mixture becomes sticky, elastic, and well-combined.

   Tip: Mixing in a single direction helps the proteins in the shrimp develop a springy Q texture common in quality seafood pastes.
5. 5Add egg white for smoothness

   

   Separate a fresh egg and add only the white to the shrimp mixture. The egg white acts as a binder and creates a smoother, more velvet-like mouthfeel once the stuffed okra is steamed.

   Tip: Save the yolk for another recipe, such as a fried rice or a custard, to avoid waste.
6. 6Thicken with starch

   

   Sprinkle a spoonful of sweet potato starch over the shrimp paste. The starch helps lock in the moisture and ensures the filling stays firmly attached to the okra during the steaming process.

   Tip: Sweet potato starch provides a better chewiness than cornstarch, but cornstarch can be used as a substitute if necessary.
7. 7Clean the okra with salt

   

   Place the whole okra pods in a bowl and sprinkle them with salt. Rub the salt over the skins by hand to remove any surface residue and fine hairs, ensuring the pods are clean and the texture is improved.

   Tip: Using salt acts as a gentle abrasive that cleans the okra more effectively than water alone.
8. 8Rinse the okra

   

   After rubbing with salt, pour clear water over the okra pods in the bowl. Rinse them thoroughly to wash away the salt and any loosened residue, then drain the water.

   Tip: Pat the okra dry after rinsing to help the shrimp paste adhere better during the stuffing process.
9. 9Trim the ends

   

   Place the cleaned okra on a wooden cutting board. Using a cleaver, carefully trim off both the stem ends and the tips of each pod.

   Tip: Trimming the ends makes the okra look neater and ensures the tough stem part is removed before cooking.
10. 10Slice lengthwise

    

    Take each trimmed okra pod and slice it in half lengthwise. Use the flat of the cleaver to press down gently if needed to stabilize the pod while cutting.

    Tip: A very sharp cleaver or chefs knife is essential here to get a clean slice through the skin without crushing the pod.
11. 11Remove the seeds

    

    Using your fingers, gently scrape out the seeds from the center of each sliced okra half. This creates a hollow boat shape that is ready to be filled with the shrimp paste.

    Tip: Removing the seeds provides more room for the filling and results in a cleaner presentation.
12. 12Stuff the okra

    

    Transfer the marinated shrimp paste into a plastic piping bag or a clean food bag with a corner snipped off. Squeeze the paste into the hollowed-out centers of the okra halves until they are generously filled.

    Tip: Using a piping bag makes the stuffing process much faster and much cleaner than using a spoon.
13. 13Arrange the stuffed okra

    

    Carefully place the stuffed okra pods onto a white oval serving plate. Arrange them in two neat, parallel rows, ensuring they are spaced evenly so that the steam can circulate freely and cook the shrimp paste thoroughly.

    Tip: Using an oval plate provides enough surface area to lay the pods flat, preventing them from overlapping and sticking together during steaming.
14. 14Steam the stuffed okra

    

    Once the water in your steamer or wok is at a rolling boil, carefully place the plate of okra onto the steaming rack. Cover and steam on high heat for exactly four minutes. This short cooking time keeps the okra tender and the shrimp succulent.

    Tip: Do not overcook the okra; four minutes is usually perfect for keeping the pods vibrant green and the shrimp paste bouncy in texture.
15. 15Garnish for flavor and color

    

    Remove the plate from the steamer once the shrimp paste is fully cooked and opaque. Immediately top the centers of the okra rows with a generous amount of shredded fresh scallions and thin strips of red chili.

    Tip: If you want the garnishes to curl up, soak the shredded scallions and chilies in ice water for a few minutes before applying them to the dish.
16. 16Sizzle with hot oil and soy sauce

    

    Heat a small amount of oil in a ladle or small pan until it reaches its smoking point. Carefully drizzle the hot oil directly over the scallions and chilies to release their aroma. Finish the dish with a splash of seasoned soy sauce for a savory balance.

    Tip: Ensure the oil is hot enough to produce a sizzle sound when it touches the scallions; this quick flash frying step is essential for the authentic fragrance of the dish.

Storage and Leftovers

Burn It Off

Frequently Asked Questions