Steamed Stuffed Okra
Shrimp Paste
Delicate okra halves stuffed with a springy, savory shrimp paste, steamed to perfection, and finished with sizzling hot oil and a rich soy dressing.
This elegant dim sum-style dish transforms everyday okra into a stunning centerpiece. By blending fresh shrimp into a bouncy paste and steaming the vegetables, the natural sweetness of the seafood is perfectly preserved. A final drizzle of hot oil blooms the scallion and chili aromatics, creating a harmonious balance of texture and flavor.
Ingredients
- 15 pods fresh green okra
- 250 g raw peeled shrimp
- 1 egg white
- 1 tbsp cornstarch
- 1 tsp Shaoxing wine
- 12 tsp salt
- 12 tsp chicken bouillon
- 14 tsp white pepper
- 2 long red chilies
- 2 stalks scallions
- 2 tbsp neutral cooking oil
- 2 tbsp seasoned soy sauce for seafood
Instructions
- 1Trim the okra
Wash the fresh green okra thoroughly. Place them on a clean cutting board and use a sharp knife or cleaver to cleanly slice off the tough stem ends.
Tip: Line up several okra pods side-by-side to slice their ends off all at once, saving prep time. - 2Remove the okra seeds
After trimming the heads and tails off the okra, slice each pod in half lengthwise. Use your fingers to gently pry open the pod and scoop out the seeds from the center, creating a hollow boat shape. Do not throw the seeds away; reserve them to mix into the filling later for added texture.
Tip: Be careful when hollowing out the okra so you dont pierce through the outer green skin, ensuring it can securely hold the shrimp paste. - 3Blend the shrimp
Place the peeled, fresh raw shrimp into a small food processor. Pulse the machine until the shrimp is completely broken down and forms a smooth, sticky paste.
Tip: Ensure the shrimp are well-drained and patted dry before blending; excess moisture can make the paste too loose to stuff properly. - 4Add the seasonings
Transfer your freshly blended shrimp paste into a mixing bowl and add the egg white to help bind the mixture. Add in the salt, chicken bouillon, white pepper, a splash of cooking wine, cornstarch, and the reserved okra seeds.
Tip: Ensure all your dry seasonings are measured out beforehand so you can mix them into the paste quickly and evenly. - 5Mix until bouncy
Stir the seasoned shrimp paste vigorously in one direction. Continuous mixing develops the proteins, transforming the paste until it becomes sticky, bouncy, and perfectly cohesive.
Tip: You can test the consistency by lifting a spoonful of the paste; it should hold its shape and not easily drip off the spoon. - 6Stuff the okra
Transfer the seasoned shrimp paste into a piping bag for precision. Carefully pipe the mixture into the hollowed-out centers of the okra halves, filling them evenly from end to end without overstuffing.
Tip: If you dont have a piping bag, you can use a small spoon or butter knife to press the paste into the okra, smoothing the top flush with the edges. - 7Garnish with chili rings
Carefully slide two thin red chili rings onto each piece of the stuffed okra. This not only adds a vibrant pop of color but also provides a subtle kick of heat to the finished dish.
Tip: If you prefer a milder flavor, ensure the chili rings are completely deseeded before using them as garnish. - 8Arrange for steaming
Place the decorated, stuffed okra pieces neatly onto a long, heat-proof plate. Arrange them uniformly so they cook evenly during the steaming process.
Tip: Choose a plate with a slight lip to catch any flavorful juices released by the shrimp and okra as they steam. - 9Slice the scallions
Take fresh green scallions and use a sharp cleaver to slice them very thinly on an angle, preparing them for the garnish.
Tip: Using ice-cold water will make the scallions curl much faster and stay exceptionally crisp. - 10Soak to curl
Transfer the thinly sliced scallions into a small bowl filled with cold water. Let them soak for a few minutes; the cold water will shock the scallions and cause them to curl beautifully.
Tip: Prepare the scallions while the okra is steaming so they have just enough time to curl without losing their fresh flavor. - 11Garnish the steamed okra
Once the stuffed okra has finished steaming for about five minutes and the shrimp paste is fully cooked, carefully remove the plate from the steamer. Take your curled scallions out of the cold water, shake off any excess moisture, and arrange them neatly in a line down the center of the finished dish.
Tip: Pat the scallions lightly with a paper towel before garnishing to ensure excess water doesnt dilute the final dressing. - 12Drizzle with hot oil
Heat cooking oil until hot, then carefully drizzle it directly over the curled scallions and steamed okra. The hot oil instantly cooks the scallions, releasing their aromatic flavor and adding a beautiful glossy sheen to the entire dish.
Tip: Make sure the oil is sufficiently hot so it immediately sizzles upon contact with the aromatics, which is essential for maximizing their flavor. - 13Add the soy sauce dressing
After pouring hot oil to bloom the aromatics of the scallions, complete the dish by generously drizzling a savory soy sauce dressing all over the okra. The rich dressing will pool at the bottom of the plate, perfectly coating the tender okra and savory shrimp filling.
Tip: Use a seasoned, sweetened soy sauce designed specifically for seafood to achieve the best flavor balance.
