Steamed Okra Stuffed
Savory Shrimp Paste (Kung Fu Okra)

A visually stunning and delicate dish featuring tender okra pods filled with a bouncy, seasoned shrimp paste and finished with aromatic scallions and soy sauce.

Ingredients

• 10–12 large okra pods
• 250 g fresh shrimp, shelled and deveined
• 0.5 tsp salt
• 0.5 tsp chicken powder
• 0.25 tsp white pepper
• 1 tsp cooking wine
• 1 tbsp egg white
• 1 tsp cornstarch
• 1 red chili, sliced into rings
• 2 stalks green onions
• 2 tbsp vegetable oil
• 1 tbsp seasoned soy sauce

Instructions

1. 1Prepare the fresh shrimp

   

   Start by cleaning and peeling the shrimp until they are completely translucent. Once you have prepared the okra pods by removing the seeds and hollowing them out, place the cleaned shrimp into a food processor. Pulse the shrimp until they form a very smooth and sticky paste.

   Tip: Pat the shrimp completely dry with a paper towel before mashing to prevent the paste from becoming too watery or loose.
2. 2Season the shrimp paste

   

   Incorporate the seasonings into the shrimp paste, including salt, chicken powder, white pepper, and a splash of cooking wine. Add the cornstarch and egg white; these are essential for ensuring the filling stays tender yet firm during the steaming process.

   Tip: Add a small pinch of sugar to the mix to balance the savory notes of the shrimp and highlight its natural sweetness.
3. 3Incorporate the okra seeds

   

   Mix the seeds that were removed from the okra into the seasoned shrimp paste. Use a pair of metal tweezers or a spoon to stir the mixture in one single direction. This technique develops a more elastic and bouncy texture while ensuring the seeds are distributed evenly.

   Tip: Incorporating the seeds adds a unique texture to the filling and ensures no part of the vegetable goes to waste.
4. 4Fill the okra pods

   

   Transfer the prepared shrimp filling into a plastic piping bag. Holding a hollowed-out okra pod steady with a gloved hand, carefully pipe the paste into the center until the pod is fully and evenly stuffed from end to end.

   Tip: Cut only a small tip off the piping bag initially to maintain better control over the flow and density of the filling.
5. 5Garnish with chili rings

   

   Take thin, circular slices of red chili and carefully slip them onto both ends of each stuffed okra pod. This adds a beautiful decorative touch and a subtle hint of spice that perfectly complements the mild okra and sweet shrimp filling.

   Tip: If the chili rings are too small to slide on easily, use slices from the wider middle section of the chili pepper.
6. 6Arrange the stuffed okra

   

   Once the okra pods are stuffed with the seasoned shrimp paste and decorated with red chili rings, arrange them neatly in two parallel rows on a white oval steaming plate. Proper arrangement ensures even cooking and a beautiful presentation once steamed.

   Tip: Position the okra pieces with the filling facing upwards to keep the shrimp paste secure and the colors vibrant.
7. 7Shred the green onions

   

   Take fresh green onion stalks and use a large, sharp kitchen knife to slice them into very fine, thread-like shreds. These delicate strands will soften instantly when hot oil is poured over them, releasing their sweet and pungent aroma.

   Tip: Soak the shredded onions in cold water for a few minutes to help them curl and stay crisp until needed.
8. 8Garnish with scallion shreds

   

   After steaming the okra until tender, place a generous, even row of the soaked and drained green onion shreds directly down the center of the dish. This adds a layer of fresh flavor and completes the visual aesthetic of the plate.

   Tip: Ensure the onion shreds are well-drained so they sizzle effectively when the hot oil is applied.
9. 9Drizzle with seasoned soy sauce

   

   Heat vegetable oil in a small pan until it starts to shimmer and smoke slightly. Pour the hot oil over the shredded scallions to release their aroma then finish the dish by drizzling seasoned soy sauce over the okra. This creates a savory umami liquid that seasons every bite perfectly.

   Tip: Using a dedicated seafood soy sauce will provide a more delicate and aromatic finish than regular dark soy sauce.

Storage & Reheating

Burn It Off

Frequently Asked Questions