10 Votes
I love crispy fried okra and can't wait to munch on them. So I have a few while cooking them. It is a great way to cook okra without getting the slimy juice. I like dipping the okra in chili fish sauce, but my father likes it better with just soy sauce.
For all readers from the southern US who may be wondering: yes, this is a Thai dish. My family has eaten okra for as long as I can remember.
For a vegetarian version, dip the okra in soy sauce instead of chili fish sauce.
It is best to cook this dish last if you are preparing other dishes to retain the crispiness.
When it's time to reheat crispy fried okra (and other fried foods) a toaster oven or oven at low heat will return its crispiness, but a microwave will make it soggy.
Mix all the flours, baking powder and water together. Stir and mix well. Drop the okra in.
Heat up a cup of oil in a wok or frying pan over medium heat. Test the oil with a drop of batter; the batter should puff up right away. Coat each piece of okra with the batter and drop it in the pan. Fry until lightly brown. Remove and drain oil. Serve immediately.
Serve hot with chili fish sauce (below) and rice.
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For a vegetarian chili fish sauce, substitute light soy sauce for fish sauce.
Slice chili pepper and shallot and place them in a sauce dish. Add fish sauce and lime juice. Some people omit the lime juice. But in our house, lime juice is a must. Some like garlic instead of shallot.
This sauce is like salt and pepper, appearing on most people's table. Chili fish sauce is also served with crispy fried dishes like fried fish, deep fried okra or green beans.
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Author: Natty Netsuwan
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