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Burmese Okra Salad
Source: Amy Mashburn with clarification from the recipe book The Burmese Kitchen (Entered by Chuck and Amy Mashburn)
This is a nice change from our usual Southern okra recipes.
Serves: 4 servings
1/2 lb. okra should be tender
1 Tbls toasted sesame seeds Toast sesame seeds in a dry skillet on medium or higher heat. Stirring constantly it should only take a couple of minutes
1 Tbls crispy fried onions see recipe for Crispy Fried Onions.
1 Tbls roasted peanuts Peanuts are optional. Break them into pieces to use them.
1/4 teaspoon seasalt
2 teaspoons prepared fish sauce
Step by Step Instructions
- Cut the stem end off the okra and drop into boiling water for 2 minutes. Drain okra and let it cool. Cut the okra diagonally about 1/2 inch wide pieces.
- Mix the cut okra with toasted sesame seed, salt, fish sauce, crispy onions, and peanuts(optional). Toss to mix.
- Serve at room temperature.
Comments added by fellow market members.